A Taste Of Italy

Copyright© 2002 VJJE Publishing Co.

A Taste Of Italy

Table of Contents
Introduction.........................................................................................................................................................1 Almond Biscotti .................................................................................................................................................2 Amaretto Cookies..............................................................................................................................................3 Angel Hair With Balsamic Tomatoes ..............................................................................................................4 Antipasto ............................................................................................................................................................5 Arancini Di Riso ................................................................................................................................................6 Asparagi Di Campo...........................................................................................................................................7 Asparagus Pasta col Pesto ................................................................................................................................8 Baked Lasagna ..................................................................................................................................................9 Barchetta Endivia Belga E Taleggio .............................................................................................................10 Basic Italian Bread ..........................................................................................................................................11 Basic Polenta....................................................................................................................................................12 Braciole Balsamico ..........................................................................................................................................13 Cacciuco alla Livornese ..................................................................................................................................14 Calamari Fritti ................................................................................................................................................16 Calamari Imbottiti ..........................................................................................................................................17 Cannellini Bean Salad.....................................................................................................................................18 Cannelloni ........................................................................................................................................................19 Cannoli .............................................................................................................................................................20 Cantucci ...........................................................................................................................................................22 Caponata ..........................................................................................................................................................23 Carbonara Sauce .............................................................................................................................................24 Carote in Crema con Funghi .........................................................................................................................25 Cavatelli Sausage With Broccoli....................................................................................................................26 i

A Taste Of Italy

Table of Contents
Cheese Ravioli .................................................................................................................................................27 Chicken Valdostano ........................................................................................................................................28 Chicken Vesuvio (Pollo Alla Vesuvio) ...........................................................................................................29 Cicerchiata .......................................................................................................................................................30 Cioppino ...........................................................................................................................................................31 Clams Oregana Basilico .................................................................................................................................32 Conchiglie Tutto Giardino .............................................................................................................................33 Coniglio Alla Cassia ........................................................................................................................................34 Cozze A Raganati ............................................................................................................................................35 Crab Cioppino .................................................................................................................................................36 Creamy Champagne Risotto ..........................................................................................................................37 Duck Scallopine With Dried Cherries And Grappa ....................................................................................38 Eggplant Parmigiana ......................................................................................................................................39 Fagioli E Gabmeri ...........................................................................................................................................40 Fennel Gratinata .............................................................................................................................................41 Fettuccine Alla Genovese ...............................................................................................................................42 Fettuccine With Cream, Basil, and Cheese ..................................................................................................43 Fettucini Romano Ala Fratelli .......................................................................................................................44 Focaccia Florentine .........................................................................................................................................45 Focaccia Versiliese ..........................................................................................................................................46 Frittata Di Zuchine .........................................................................................................................................47 Frittelle De Corleone .......................................................................................................................................48 Funghi al Olio e Limone .................................................................................................................................49 Fusilli Chicken .................................................................................................................................................50 ii

...........................................................68 Panzanella ..................................................................................................65 Osso Buco ..........................................................................................63 Mostaciolli With Fennel...........................................................................................................................................................59 Marinara Sauce ..........................................................................................................................................................................................................................................................................................................................51 Gubana .................52 Insalata Caprese .................................................................................................................................................................62 Minestrone ..................................................................66 Panettone ..............................................................................................53 Italian Cookies .....73 Pasta Dough ...........................................................................................................................................56 Lasagna With Prosciutto .......................................................................................................................................................................................................................57 Manicotti .........................................................................................................................................................................................................................................61 Meatballs (Polpette Alla Casalinga) ..................................70 Pasta Alla Caruso .......................................................................................................................................................................................................................................................................................................72 Pasta con Limone e Pignoli .....................................69 Pasta al Forno ......................A Taste Of Italy Table of Contents Gnocchi Alla Giordano ............................................54 Italian Pepper Sausage ................................. Mint And Bread Crumbs .........................................................................................................................58 Manzo Brasato ..............................71 Pasta Asciutta ................................................................................74 Pasta E Fagioli ............................................................................................................................................................................................................................................................76 Pasta with Wild Mushrooms .................................................................................................................................................................................77 iii .................................................................................................................55 Italian Tomato Sauce .................................................................................................................................................................................................................................................................75 Pasta Faguli ..................................................................................................................................................................................................

...................................................................90 Sottoaceti ...........................................................................................................................................................85 Ribollita .....................................................................................................................................................................................84 Ratatouille Nicoise .87 Risotto alla Parmigiana ..92 Spumone Di Zabaglione .................82 Porchetta ....................................81 Pollo alla Griglia .........................................................................................................93 Steak Alla Pizzaiola......................................................................................88 Scallops In Creamy Pesto .......................................................95 Stuffed Roasted Peppers.....83 Ragu Alla Bolognese .....................................................................................................................................................101 iv ...........................................................................................................................................................80 Pollo Alla Cacciatora ..............................................................................................................................................................................100 Torzelli ...........................................................89 Shrimp Oreganato .................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................98 Tonno In Padella ...........................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................96 Tiramisu ........................................................79 Pesto Sauce ...................78 Peperoni Al Vaso ......................................................................................................................................................................................................................99 Torta Di Spinaci ......86 Risotto A L'asparigi .........91 Spaghetti E Scampi .................................................................................................A Taste Of Italy Table of Contents Penne Rigate Con Salsiccia ..............................................................97 Tomato Bruschetta.........................................................................................................................................................................................................................................................................................94 Straciatella ........................................................................................................................................................

..........................104 Zucchini Ripiene Al Prosciutto ....................................................................................103 Zucchini Lasagna ....................................................................................................................................................................................................................................................106 v ....................................................................................................................................................................................................A Taste Of Italy Table of Contents Veal Scaloppine ............................................................102 White Clam Sauce ...................105 Zuppa d'Aglio ................................................

Introduction "A Taste Of Italy" Copyright© 2002 VJJE Publishing Co. All Rights Reserved Compiled and Distributed by E−Cookbooks.net Introduction 1 .

Almond Biscotti 3/4 cup butter 1 cup sugar 3 eggs 3 cups flour 2 teaspoons vanilla 2 tablespoons Anise seed 3 3/4 teaspoons baking powder 1 cup chopped Almonds (can substitute with Walnuts) To prepare the biscotti. and form cookie dough into 2 or 3 long thin rolls. Put back in oven and bake an additional 10 to 15 minutes or till Biscotti is lightly toasted. except smaller. mix in. Add nuts. cream butter. Place rolls on a ungreased baking pan or cookie sheet and bake biscotti cookie rolls at 350 degrees 15 to 20 minutes. You want the biscoti to dry slightly. Add to cream mixture. baking powder and 1 tablespoon Anise seed. Almond Biscotti 2 . Remove from oven and cut diagonally into 1/2 to 3/4 inch slices. sugar and 1 tablespoon anise seed. Add eggs and vanilla. or till light brown. It will look somewhat like a elongated piece of french bread. Combine flour.

Add eggs. whole wheat Cream together butter and molasses. Drop by teaspoons onto unoiled cookie sheets. lemon rind and almond extract. grated 1 Teaspoon Almond extract 1/2 Cup Amaretto liqueur 2 Cup Pastry flour. ground toasted 1/2 Teaspoon Lemon rind. Stir in Amaretto alternately with flour. Cookies will be golden brown when done. Bake at 350 degrees for 12−15 minutes.Amaretto Cookies 1/2 Cup Butter 2 Tablespoon Molasses 2 Eggs 1 Cup Almonds. mix well. Amaretto Cookies 3 . ground almonds.

chopped. Heat your garlic skillet and toss drained tomatoes briefly JUST to heat. (I usually set my colander on a dinner plate). basil and balsamic vinegar in a non−reactive bowl and set aside for 10 minutes. Do this in a skillet large enough to hold the tomatoes later. The pasta should finish cooking (usually no more than 5 minutes for angel hair) at the same time the tomatoes are ready. Just before you put the pasta in the water. Angel Hair With Balsamic Tomatoes 4 . stirring occassionally. drain tomatoes and reserve the juice that runs off. They should retain their shape. (uncooked) Saute the garlic in olive oil until lightly browned. Boil water for pasta. (28−ounce.Angel Hair With Balsamic Tomatoes 1 teaspoon minced garlic 1 teaspoon olive oil 5 to 6 Roma tomatoes. Put the angel hair pasta in the water to cook for the recommended amount of time. can plum tomatoes) 3 tablespoons balsamic vinegar salt & pepper to taste 1/4 Cup chopped fresh basil 1/2 Pound angel hair pasta. Leave garlic in skillet. Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese. salt & pepper. Place tomatoes.

Arrange celery sticks in between each antipasti. Sitting helps enhance the flavors. Take and cut in half celery sticks. Put the baby corns and olives in the center of tray. onion. Then slice each again length wise. and achovies. tomato.Antipasto 1/2 Pound sliced Genoa salami 1 slicing tomato 1 large white onion 2 roasted red bell peppers 1 Pound sliced provolone 2 cans black pitted olives 1 can baby corn on the cob 1 small jar of Pepperoncini peppers 2 stalks of celery 1 can of rolled anchovies extra virgin olive oil Use a long platter. provolone. and arrange in the following order: Salami. red peppers. Antipasto 5 . Sprinkle some salt lightly on everything. Let the antipasti sit covered in the refrigerator till ready to serve. Then drizzle olive oil on everything.

Add some of the white wine. oregano. When the rice is cold put a soupspoon of rice in your left hand. sage. chopped 1/4 tsp. stirring constantly. oregano salt and pepper to taste 1/2 cup white wine Oil for fying Some flour and dried breadcrumbs 1 beaten egg Cook the chopped onion and celery with a soupspoon of oil in a pan and cook over a moderate fire. grated parmesan cheese 3/4 lb. chicken. Arancini Di Riso 6 . Keep them warm in the oven until ready to serve. ground chicken 1 onion and 1 stalk of celery. salt and pepper and continue cooking. add a teaspoon or the meat mixture. forming a ball about the size of a small orange. and complete the ball with another spoonful of rice. There should be enough oil to completely cover the "little oranges". As soon as they are golden remove with a slotted spoon and place on paper towels to absorb the extra oil. then dip them in the beaten egg. and fry them in boiling oil. Add the meat. Meanwhile boil the rice in salt water and when cooked add the grated parmesan cheese and the two eggs. sage 1 tsp. When all the balls are formed roll them in flour. followed by the breadcrumbs.Arancini Di Riso 1 lb. rice 2 eggs 1/4 lb. ground beef 1/4 lb.

rinsed & chopped 1 Teaspoon Lemon juice Salt & pepper 1 Mint leaf 1 Pound Thin asparagus Place onion & salt in a bowl large enough to hold the asparagus. minced Salt 1−1/2 Teaspoon Capers. Asparagi Di Campo 7 . Add the capers. Toss gently & serve. Drain. Toss the still warm asparagus with the marinade & add salt & pepper. lemon juice & mint leaf & marinate for at least 1 hour. Mix thoroughly from time to time.Asparagi Di Campo 3/4 Small Onion. Mix well & let steep for 30 minutes. bring an asparagus cooker to a boil & cook the asparagus until tender but still crisp. Meanwhile. about 3 minutes.

Do not over cook. tossing lightly to coat. Top with parmesan cheese and serve.Asparagus Pasta col Pesto 3 cloves garlic. Just before water begins to boil. onion. string beans (green beans) or zucchini) 1/8 cup chopped onion (red or yellow) 1/4 to 1/2 cup fresh basil. and basil in olive oil until the garlic and onion turns light brown. When the water begins to boil add the pasta and cook according to directions Drain the pasta and vegetable mixture and pour the pesto sauce over the top. add the asparagus or the vegetables of your choice. Prepare the pasta of your choice according to package directions except for the following: Add 1 to 2 cups additional water. minced 1/4 to 1/2 cup olive oil (do not substitute) 1 cup chopped or sliced asparagus (use only the tender half or tips)(asparagus can be substituted with broccoli. You can also serve the pasta direct from the cooking pot to the plates and then add the pesto. finely chopped 8 ounces pasta noodles of your choice grated Parmesan cheese Quick Pesto Sauce: Saute garlic. Set aside and keep warm. Asparagus Pasta col Pesto 8 . This eliminates having to wash another bowl. Serve with French bread and have additional parmesan cheese available at the table.

Cook lasagna noodles according to package directions or until tender but still firm. Baked Lasagna 9 . 3. saute the ground beef. Add sauce.Baked Lasagna 1 lb. lg. Grease a 9" x 12" or larger. curd 1/2 cup grated Parmesan cheese 1 lb. a layer of the cooked beef. keep warm. Meanwhile. sliced thin 3/4 cup chopped onion 2 cloves garlic. baking pan. Drain. salt. cottage cheese and mozzarella cheese. Italian seasoning 1. Mozzarella cheese. ground beef 1 tsp. salt 2 eggs. beaten 2 lbs. chopped or minced 2 tsp. 2. Arrange a first layer of noodles. garlic and onion is a large heavy skillet or saucepan until beef is done. Repeat until pan is full ending up with a top layer of the lasagna sauce. and Italian seasoning and mix well. Add a second alternating layer of lasagna noodles and other ingredients. Lasagna pasta noodles. In a separate bowl. cooked 2−16 oz. Simmer on low heat 12 to 15 minutes. combine eggs and cottage cheese. jars meatless sauce 2 cup cottage cheese. Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 50 minutes.

Place a spoonful on top of the "boat"(endive) and serve. Barchetta Endivia Belga E Taleggio 10 . enough to sit in the (endive) "boat". Gently blend the cheese with the fennel leaves. thin slice 15 Prosciutto or bresaola − cured beef slices 2 Tablespoon Fennel leaves. Place a strip of roasted red pepper on top. Salmon boats: Place a slice of salmon on the endive leaf. Remove the outer skin of the taleggio and leave half the cheese for the second combination.Barchetta Endivia Belga E Taleggio 4 Belgian endive heads 1/2 Pound Taleggio cheese. Gently mix the sun−dried tomatoes into the cheese. finely chop 2 Tablespoon Parsley. If unable to locate Taleggio cheese use goat's cheese. Bresaola boats: Place a slice of bresaola or prosciutto on the endive. Place a spoonful of taleggio on top and serve. cut in thin strips Fresh ground black pepper Extra virgin olive oil Carefully remove endive leaves: rinse and dry carefully. fresh. room temp 1/4 Pound Smoked Salmon. Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper. fine chop 1 Tablespoon Sun−dried tomatoes. pureed 1 cup Roasted peppers. drizzle with extra virgin olive oil and sprinkle with chopped parsley.

The dough will be fairly wet and sticky at this point. and salt and stir with a wooden spoon (or mix with your hands) until everything is mixed. Active Dry Yeast 1 Cup Lukewarm water 2 Cups Unbleached. Slash across the tops of the loaves with a serrated knife or razor just prior to baking. Unbleached Flour 2 Ts. mixing well. Allow the bread to cool to room temperature and serve. Bake your bread 30 minutes.Basic Italian Bread Biga: 1/2 Teas. and without overworking it too much shape into one large or two smaller round or oval shaped loaves. Let sit 10 minutes until bubbly. flour. folding it over on itself two or three times. At this point your bread should be golden brown and should sound hollow when you tap the bottom. Active Dry Yeast 5−6 Cups All−purpose. and reduce the heat to 300 degrees and bake for another 30−45 minutes. All−purpose Flour Mix the yeast and water together. Preheat the oven to 350 degrees F. turn the baking sheet around. and place a casserole dish with boiling water on the lower oven rack. about 1 hour. Turn out your dough onto a floured baking sheet. Bread: 2 Cups Warm Water (about 90 degrees F. using as much extra flour as needed to keep it from sticking. cover and let rise once more until doubled. Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume. Punch down the dough. If you choose. Basic Italian Bread 11 .) 1 Pkg. Refrigerate overnight. sprinkle the yeast overtop and mix well. Cover with plastic wrap and let sit at room temperature for up to 6 hours. you could refrigerate your dough at this time and leave it overnight to prepare the next day. Add the biga. Salt Place the water in a large bowl. and then slowly start adding the flour.

It is importent to insure the oil is hot enough. controlling the flow to a thin stream through your fingers. Fry polenta slices on both sides until light golden. Take cornmeal by the handful and add to water very slowly. To avoid lumps. stop adding cornmeal from time to time and beat mixture vigorously. stir quickly with a long handled wooden spoon while adding cornmeal. stirring constantly. Serve hot. Serve hot. Let cool 5 to 10 minutes or until polenta solidifies. coarse−grain Bring water to a boil in a large heavy pot. Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely. Drain on paper towels. Polenta will become very thick while cooking. Place slices in individual dishes. 20 to 30 minutes. Basic Polenta 12 . Pour polenta into a large wooden board or a large platter. Heat oil until a 1−inch cube of bread turns golden almost immediately.Basic Polenta 9 Cups Water 1 Teaspoon Salt 3 Cups Cornmeal. Cut cooled polenta into slices 1 inch wide and 6 inches long. It is done when it comes away cleanly from the sides of the pot. Wet your hands and smooth out polenta evenly. about 2 inches thick. otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable. Pour oil about 1 inch deep in a large skillet. Add salt and reduce heat until water is simmering. Cook. Cut cooled polenta into slices 2 inches wide and 6 inches long. covered with your favorite sauce. If necessary. Makes 6 to 8 servings.

finely minced 1/4 cup Olive oil Place beef slices on counter or flat surface. Remove from marinade. Sprinkle with basil leaves. fresh grated 2 tablespoon Parsley. minced 1/4 cup Balsamic vinegar 2 tablespoon Pepper. Cut proscuitto to fit each beef slice and place over peppers. Let set at room temp for an hour. very thin 2 tablespoon Olive oil 2 tablespoon Parsley. Parmesan and pepper. black fresh ground 2 Cloves garlic. reserving marinade. diced 4 tablespoon Parmesan. Or you can put into tightly covered baking dish and bake at 350 for 15−20 minutes. Combine all marinade ingredients and pour over beef rolls in non−reactive pan. (Get your butcher to slice them. Roll tightly and tie in two places with kitchen twine to secure. Heat 1/4 cup olive oil in large heavy skillet. he can do it so much neater than we can!) Sprinkle with the red peppers and parsley. Brown beef rolls on all sides. or use toothpicks. or refrigerate for several hours. Braciole Balsamico 13 . minced 2 Roasted red peppers. VERY thin sliced 1/2 cup Fresh basil.Braciole Balsamico 1−1/2 pound Top round. minced Salt and pepper 6 Slice Proscuitto. Add marinade and simmer for 20 minutes.

finely chopped 1 Stalk celery. crushing them with the back of a fork as they go in. clams and water. finely chopped Freshly ground black pepper Heat the olive oil over moderate heat in a four to six quart pot. cod. Return the pot to the stove and bring the calamari/tomato/wine mixture to the simmer. peeled and de−veined 1 Doz. finely chopped 4 − 8 Calamari. sea scallops (optional) 2 Lb. add the tomatoes. mussels. stirring constantly. Reduce the heat to low. Saute the vegetables until they become soft and slightly browned−−about ten minutes. etc. Boil for a minute or two in order to evaporate the alcohol. reserving the steaming liquid. and. until they become purple and begin to brown slightly−−two or three minutes. onion. Extra Virgin olive oil 1 Med. medium shrimp. Add the shrimp and optional scallops to the simmering tomato mixture. monkfish. In a separate four to six quart pot. then bring to the boil. remove the pot from the stove and remove the shellfish with a slotted spoon. When they have finished steaming.Cacciuco alla Livornese 4 Tbs. finely chopped 1 Med. Raise the heat to high and add the calamari. Cover the pot. can Italian plum tomatoes 1 Lb. Discard any that have not opened. then add the onion. scraping the bottom of the pot for any bits of vegetables that may have caramelized. carrot. With the heat still on high. cleaned and chopped into rings 1 Cup dry red wine 1 28 oz. add the red wine. cleaned and de−bearded 1 Dozen littleneck clams 1 Cup water 1 Doz. lower the heat to medium and allow the shellfish to steam for about five minutes.) cut into large chunks 4 Tbs. remove them from their shells. celery and carrot. with the pot off the stove. Saute. assorted firm fleshed fish (Haddock. stirring as they go in. When the shellfish are cool enough to handle. or until their shells open. Cacciuco alla Livornese 14 . add the mussels. schrod. flat leaf Italian parsley. Simmer gently while you prepare the mussels and clams.

Add the clams and mussels and their reserved steaming liquid. Simmer for five minutes. Serve at once. until the shrimp begin to turn pink. Simmer for an additional three minutes.A Taste Of Italy raising the heat if necessary to maintain the simmer. Add the fish. stirring gently once or twice. being careful to include a sample of each type of seafood you've cooked. If using bruschetta. Cacciuco alla Livornese 15 . Garnish each bowl with the freshly chopped parsley and a few grinds of black pepper. You're seeking a finished dish with large chunks of fish in addition to the other seafood. Cook for approximately three minutes. then ladle the soup over the bread. then remove the pot from the heat. place a piece in each of four bowls. being careful at the end not to add any sand that may have precipitated to the bottom of the pot. but do not stir the pot this time as it will cause the fish to break apart further.

and serve with lemon wedges. Dip calamari in flour.Calamari Fritti 3 lbs. and cut into rings oil for frying 1 cup of flour salt lemon wedges Heat 1 inch of oil in a deep skillet. Fry until golden. drain on paper towels. and shake off excess. squid−cleaned. Calamari Fritti 16 .

Calamari Imbottiti 17 . 1 clove garlic.well beaten 1 #2 can tomatoes 4 tablespoon olive oil 1 clove garlic Have fish dealer clean squid thoroughly. Sew squid closed.chopped 2 tablespoons raisins 1−1/2 cups bread crumbs 1 teaspoon minced parsley 2 tablespoons grated Parmesan cheese salt and pepper 1 egg . Brown garlic in oil. Combine remaining ingredients. and cover with the following sauce: 1 #2 can tomatoes. Then pour over squid and bake in hot oven 400 degree for 35 minutes. and fill the cavity in each squid with stuffing. or fasten with toothpicks. and add. mash tomatoes with fork. Place in baking dish or pan. Simmer for 10 minutes. outside skin and intestines. Serve whole with sauce. 4 tablespoon olive oil. Wash well. removing eyes.Calamari Imbottiti 8 small squid 1 small onion. Cut off heads and tentacles. or until tender. and drain.

Place in bowl and add 2 red onion chopped. Add a little more oregano.Cannellini Bean Salad Dressing: 1 cup olive oil 2 1/3 cup red wine vinegar Salt & pepper to taste Pinch of oregano 1 clove garlic. Cannellini Bean Salad 18 . 1 bell pepper cut in small pieces and some minced parsley. slightly broken Salad: 2 cans cannellini beans 2 red onions. chopped 1 bell pepper Minced parsley Dressing: Mix all ingredients together and let set at room temperature to blend flavors. Salad: Drain 2 cans of cannellini beans and rinse under cold water. if desired. Add the dressing and adjust the salt and pepper.

Spread more tomato sauce in between each layer and on the top. Add salt. Cannelloni 19 . pepper. cheese. and more salt to taste. break it up in small pieces. bread crumbs. Bake at 350 degrees F for 1 hour. Add spinach and 1/2 cup tomato sauce. chopped spinach 2 cups tomato sauce Fry ground beef with a little oil. Add egg. Spread some tomato sauce on the bottom of a baking pan.Cannelloni 1 lb. parsley. ground beef salt & pepper to taste 2 cloves of garlic (minced) 1 egg 1/4 cup grated romano cheese 1/4 cups chopped fresh parsley 1/4 cup bread crumbs 1 cup cooked. Stuff cannelloni shells and place in pan. As beef is cooking. and garlic. Then. Mix well. Transfer beef to a large mixing bowl. broil for 2−3 minutes to brown top. Squeeze water out of cooked spinach and chop.

return it to the frig for 5 or 10 minutes. Cut 4 1/2 inch circles (size of a many small margarine tub lids!) Roll the dough scraps out and continue until all dough is used. egg and butter. add sprinkles of flour. 5. or Other Nuts To Garnish (optional) 1 Tablespoon Confectioner's Sugar. You should have 12 to 14 circles. to sprinkle Oil. When the dough pulls back. approximately 1 Tablespoon Sugar 1/4 Teaspoon Salt 1 Teaspoon Cinnamon 3 Tablespoons Wine Vinegar 1 Egg 1 Tablespoon Butter Or Margarine. Use your electric mixer. 4. Place dough on a floured work surface and roll extremely thin−− 1/16 inch or less! Don't rush. If it softens and sticks. Heat at least 2 inches of vegetable oil to 375 degrees. 3. salt and cinnamon.. Cannoli 20 . allow it to relax. Turn to medium−slow speed and blend for approximately 45 seconds. to brush 1/4 Cup Chopped Pistachio. sugar. In a mixing bowl measure 1 cup flour. 1/4 cup at a time. add vinegar.Cannoli 1 3/4 Cups Flour. at room temperature 1 Pound Ricotta Cheese 1/2 Cup Confectioner's Sugar 1/4 Teaspoon Vanilla Extract 2 Tablespoons Finely Minced Candied Orange Peel (optional) 3 Tablespoons Chocolate 1/2 Teaspoon Cinnamon 2 Tablespoons Orange Curacao (optional) 1 Egg White. Wrap the soft dough in foil or plastic and refrigerate to relax and chill for at least 1 hour. If dough clings to the sides of the bowl. 2. Dough will be smooth and elastic. for deep frying Dough: 1. Attach bowl and dough hook. Mix to blend for 2 to 3 minutes. water. as needed to make a dough that clings to the hook. With the mixer running. Add remaining flour. Knead for 5 minutes.

Use a small spoon to stuff the filling into the shells. Cream ricotta cheese in a bowl with a spatula or wooden spoon or with an electric mixer until smooth. Fry two or three at a time. Unfilled shells can be stored in a cool. Dip the ends in chopped nuts. about 5 minutes. 7. Deep frying. about 5 inches by 4 1/2 inches. Cannoli 21 . Add confectioners' sugar. roll again just before placing on the cannoli tubes. Refrigerate until ready to fill shells. dry place for three to four weeks. Cool for a few minutes and then push the tubes free to use again. or frozen for three months. The length of time will depend of the thickness of the shells. 8. This will give them an oval shape. Turn over once during frying. vanilla. candied fruit.A Taste Of Italy 6. Brush the tip of the dough with egg white to seal. 2. Cool shells completely before filling. Remove with tongs. When the circles are cut. Continue beating another 4 or 5 minutes. Sift confectioners' sugar over the shells and serve. A thicker shell could require up to 6 minutes. 3. Fry until golden brown. Toll dough on the tube. cinnamon and orange curacao. Filling: 1. A very thin shell will need about 2 minutes. Place the dough so that its longest dimension is the length of the metal tube. chocolate.

the baking powder. the sugar. the salt.) Cantucci 22 . the whole eggs and the yolk all together. Divide the dough into 8 parts and make each into a cigar−shape. Let them get cool before serving.Cantucci 4 1/2 cups all−purpose flour 1−1/2 cups caster sugar 3 teaspoons baking powder 1/2 teaspoon of salt 4 eggs 2 egg yolks 8 oz. Mix the flour. Cantucci stay good for a pretty long time if you keep them in a nice. When the dough is smooth. Flour a baking sheet and place the logs on it. and slide into preheated oven. cut them into 1 inch thick slices and then cook them for another five minutes. giving them each some room. airtight container. Preheat the oven to 450 F. chopped almonds (unblanched) 2 more egg yolks Keep a little milk around to use in the glaze. While the logs are still warm. (Hint: You don't have to eat them all at once. Bake for 20 minutes. or until they're a nice gold color. knead the almonds into it.

CRUSHED 2 ONIONS. In another pan heat vinegar and sugar. Add tomatoes. Saute in oil until soft. Salt and let stand 1 hour. pour over eggplant. olives. Add eggplant. Saute onions and garlic in same oil. Caponata 23 . When dissolved. capers. Cook until tender−−15 minutes. Quartered 3 CELERY STALKS. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish. CHOPPED 1 Pound PLUM TOMATOES. DICED 1 Pound CAN PITTED BLACK OLIVES 12 Ounce JAR OLIVE SALAD 1/4 Cup CAPERS 1/2 Cup PINE NUTS 1/4 Cup RED WINE VINEGAR 2 Teaspoon SUGAR SALT AND PEPPER TO TASTE Wash and cube unpeeled eggplant. and celery. Season to taste and cook an additional 20 minutes. and pine nuts.Caponata 2 LARGE EGGPLANTS 1 Teaspoon SALT 3/4 Cup OLIVE OIL 2 CLOVES GARLIC. Squeeze dry. Remove.

Pour off half of fat and stir in red pepper flakes and cream. Carbonara Sauce 24 . cut in 1/4" strips 2 Eggs 2 Egg yolks 1 Teaspoon Red pepper flakes 1 Cup Parmesan cheese 1/2 Cup Heavy cream 1 Teaspoon Salt Black pepper 1 Pound Spaghetti 8 Quarts water Cream soft butter.Carbonara Sauce 4 Tablespoon Butter 8 Slice Bacon. Heat large casserole dish in 200F oven. Transfer cooked spaghetti to heated serving bowl and stir in creamed butter. Taste and season with salt and pepper. beat eggs & yolks and whisk until blended. Serve with remaining grated cheese. In another bowl. Bring cream mixture to simmer and keep warm until spaghetti is done. Coat well. Bring water & salt to boil in large pot. add 1/2 cup cheese. fry bacon in skillet over med heat until crisp. Meanwhile. The heat of the pasta will cook the raw eggs. Stir in hot bacon & cream mixture and finally the beaten eggs and cheese.

dilute with a little of the mushroom water. Remove. nutmeg. Add the carrots and. stirring. squeeze dry and chop. Add the mushrooms and stir in the cream.Carote in Crema con Funghi 1/3 Ounce dried porcini mushrooms 2 Tablespoon unsalted butter 2 Pound small to medium−size carrots. In a saucepan heat the butter. Sprinkle with chives and serve on a warm platter. salt and pepper. Season with lemon juice. cook over moderate heat for about 10 minutes. Carote in Crema con Funghi 25 . If the sauce is too thick. sliced juice of 1/2 lemon a pinch of grated nutmeg salt and pepper l cup whipping cream 2 Tablespoon chopped fresh chives Soak the mushrooms in warm water for 30 minutes. Strain the water through a fine sieve and set aside. Cover the pan and simmer over low heat for about 30 minutes or until the cream is partially reduced.

minced 1 bunch broccoli 1 1/4 cup low−salt chicken broth 1/4 cup raisins 1 tbls. about 3 minutes. Do not over cook. add butter and stir to melt. Cavatelli Sausage With Broccoli 26 . Stir gently til it begins to brown. to cooked pasta and serve with parmesan cheese. Finally. or 3 links sweet Italian Sausage 2 cloves garlic. Stir until no longer pink and sausage has broken down into small chunks.Cavatelli Sausage With Broccoli 1/2 lb. Cut broccoli into 1 inch pieces and saute in juices or drippings from the sausage. Add broth and raisins and simmer until the broccoli is tender. with sausage. or 2 cups dried Cavatelli or other small shell−shaped Italian pasta 1/2 lb. Remove sausage with slotted spoon leaving juices in pan. unsalted butter Parmesan cheese Squeeze sausage from casings and saute in a heavy skillet or cast iron frying pan. Add garlic and saute 1 minute more. Add.

Lay 4 of the squares of pasta out on a board and moisten the edges well with water. Add tomatoes. Cheese Ravioli 27 . Season with salt. Add garlic and shallots and saute until you can smell the aroma about 1 minute. Place the raviolis into a soup plate then pour the tomato broth over the raviolis. add the raviolis and cook just until the water comes back to a boil about 2 to 3 minutes. Set a side until ready to serve. heat 2 quarts of salted water until boiling. heat a large saute pan with olive oil until very hot. seeded and chopped 2 tablespoons minced sundried tomatoes 1/2 teaspoon cracked black pepper 1 tablespoon chopped basil 1/3 cup parmesan cheese For the raviolis. basil and pepper and simmer for about 2 minutes. Serve hot and garnished with parmesan cheese. To assemble. chopped 1/2 cup red wine 1−1/2 cup strong chicken stock 4 very ripe tomatoes. Season with salt and pepper and mix well. chopped salt and pepper to taste Tomato Broth: 2 teaspoons olive oil 3 cloves garlic. Place about 1/4 cup of the cheese mixture in the middle of the pasta then top with a square of pasta and crimp the edge well. Keep warm. For the tomato broth. in a small bowl mix together ricotta cheese. chopped 3 shallots. goat cheese.Cheese Ravioli 8 squares of 4 x 4 squares of fresh pasta 3/4 cup ricotta cheese 1/4 cup parmesan cheese 1/4 cup goat cheese 2 cloves garlic. parmesan cheese. Add red wine and reduce about 3 minutes until almost dry add chicken stock and tomatoes and over high heat reduce about 5 minutes. and garlic and mix well.

Increase heat to medium low. parsley and pepper and simmer until sauce reduced to 1 cup. melt butter/margarine. Add chicken and saute until lightly browned. Return chicken to skillet and cook just until cheese melts. Chicken Valdostano 28 . Increase heat to medium high. thinly sliced 3/4 cup dry white wine 3/4 cup veal stock (OR chicken stock OR turkey stock) 2 to 3 tablespoons fresh chopped parsley freshly ground white pepper to taste 6 thin slices prosciutto ham 6 thin slices fontina cheese Lightly flour chicken breasts. Add mushrooms and saute until juices are rendered.Chicken Valdostano 2 tablespoons all−purpose flour 6 boneless chicken breasts. Remove with slotted spatula and set aside. about 3 to 4 minutes. Add wine and simmer until reduced by 1/4. pounded to 1/4 inch thickness 1/4 cup unsalted butter or margarine 10 mushrooms. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. about 2 minutes each side. In a large skillet over low heat. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving. shaking off excess flour. Reduce heat to low. about 4 minutes. about 10 minutes. Add stock.

Mix flour with all the herbs. Coat chicken pieces lightly all over with flour mixture. heat a 12" cast iron skillet over medium heat. Pour off all but 2 tablespoons of oil. In same oil. Sprinkle with garlic and parsley. Fry turning occasionally until lightly brown. Pour wine over all. shaking off excess. brown potatoes. Place on paper towels.Chicken Vesuvio (Pollo Alla Vesuvio) 1 fryer chicken (cut up) 1−1/2 teaspoon basil 1/2 teaspoon salt Pinch of Rosemary and sage 3 baking potatoes. salt & pepper. cut in lengthwise wedges 3 tablespoon chopped fresh parsley 1/3 Cup flour 3/4 teaspoon oregano 1/4 teaspoon each − thyme & pepper 1/2 cup olive oil 3 cloves garlic. Add Chicken pieces in a single layer. Bake uncovered at 375 degrees for 20 − 25 minutes. Heat oven to 375 degrees. Put chicken and potatoes back in skillet. minced 3/4 cup dry white wine Wash and pat chicken dry. Chicken Vesuvio (Pollo Alla Vesuvio) 29 .

In a deep fryer. cook dough pieces until golden. Add chocolate. set aside for 30 minutes.) semi−sweet chocolate Place flour in a large bowl. In a tube pan. lemon rind (grated) 4 cups vegetable oil 1 cup honey 2 cups whole hazelnuts 4 squares (4 oz. cook until melted.Cicerchiata 3 cups all purpose flour 4 extra large eggs 1 tbsp. Add eggs and lemon rind. Bring honey to a boil and simmer for 5 minutes. Cicerchiata 30 . Knead till dough is elastic. pile honey coated balls around sides. Take a small amount of dough and roll into a long strip. mix. make a well. Remove from heat and add nuts. Coat balls in honey/chocolate/nut mixture. cut short lengths to form small balls. Cool slightly and press balls together.

uncovered. cut into serving pieces 2/3 pound raw shrimp. oregano and marjoram. Bring to a boil. cover tightly. Cioppino 31 . salt and pepper.Cioppino 3 cloves garlic. Stir in remaining ingredients. Add tomato sauce. cut into serving pieces 24 clams in shell. 20 minutes. Stir. chopped 1 cup olive oil 2 cups tomato sauce 1 (28 oz. minced 1/4 cup onion. Add 1 1/2 cups water. drained Cook garlic.) can tomatoes 1/2 teaspoon dried oregano 1/2 teaspoon dried marjoram leaves Salt and pepper to taste 1/2 cup dry sherry 2 rock lobster tails with shells. adding clams last. onion and parsley in hot olive oil until onion is tender.) cans minced clams. or 3 (7 1/2−oz. peeled and deveined 1−1/2 pounds whitefish (haddock. halibut or cod). Cover. Reduce heat and simmer. uncooked. Reduce heat and simmer 15 minutes. Add sherry and simmer another 10 minutes. Bring to a boil. Serve hot with French bread. finely chopped 2 tablespoons parsley. tomatoes.

Preheat oven to 500 F. Return to oven and bake 2 to 3 minutes more. Pack about 1 heaping tbs. Remove from oven and sprinkle each clam with a few drops of wine. Bake in preheated oven for about 10 minutes. or until lightly browned. Shuck clams and replace meat on half−shells. Use more olive oil if the mixture seems too dry.Clams Oregana Basilico 36 Clams 2 tablespoon Grated Romano cheese 2/3 tablespoon Dry white wine 2 tablespoon Minced fresh Italian parsley Stuffing: 3 1/2 cup Fresh bread crumbs Juice of 1/2 Lemon (approx. 2 Tab) 1 tablespoon Fresh basil 1 tablespoon Oregano 1 tablespoon Minced garlic Combine all stuffing ingredients by mixing with hands. Clams Oregana Basilico 32 . stuffing on each.

onions. salt. Conchiglie Tutto Giardino 33 . sliced 1 Bell Pepper 1−1/2 Cups White Wine 2 Tablespoons Basil 3 Cloves Garlic 1 Dash Salt 1 Dash Pepper 1 Dash Sugar 1 Tablespoon Flour 6 Oz. add flour. chopped 7 Tomatoes. Add tomatoes. zucchini. Cover and simmer for 15 more min. sliced 3 Cups Zucchini. basil. wine. whisk in heated cream. sugar. parsley. Simmer 45 min. bell pepper. Toss mixture with cooked pasta. Tomato Paste 1/2 Cup Parmesan Cheese 1 Cup Light Cream. Add tomato paste. Cook roux over very low heat. garlic for about 15 min. sliced 1 Cup Chopped Onion 1 Red Onion. pepper. melt 1 Tablespoon butter. (or half and half) 1−1/2 Pounds Shell Pasta Sautee carrots. Stir into vegetables along with Parmesan.Conchiglie Tutto Giardino 1−1/2 Cups Carrots. In separate pan. whisk until mixture is very smooth.

peeled and diced 2 Garlic cloves. Carefully taste for salt (optional) and if needed add just a little at this point. Combine olive oil. crumbled 1/4 Teaspoon Black pepper 6 Tablespoon Dry red wine 1 Large Ripe tomato or 1/2 Cup Canned peeled plum tomatoes. chopped 3/4 Cup hot water Salt (optional) Cut the rabbit into 6 pieces. stir. Add the tomato and the hot water. Stir and cook for 10 minutes.Coniglio Alla Cassia 3 Pound Rabbit with liver 3 Tablespoon Olive oil 2 Tablespoon Butter. heat. and chopped liver. do not overcook. Coniglio Alla Cassia 34 . and cook slowly for about 1 hour. melted 2 Ounce Salt pork. butter and salt pork in a saucepan. Add rabit pieces and brown for 10 minutes. Uncover. diced 1/3 Pound Onions. cover and cook for 5 minutes. mashed 2 Bay leaves. black pepper. Add garlic. Test for doneness. This dish goes well with any pasta. to medium brown. Add onions and cook. When rabbit is cooked. Wash and dry the rabbit well. Spoon the sauce over both rabbit and pasta. stir. Chop the liver into very small pieces. Add wine. cover and keep warm until serving time. bay leaves.

of oregano 1 tsp. when done discard top shell. wine. of black pepper 1/2 cup of parsley−chopped 1/3 cup of olive oil 1 cup of crushed tomatoes 1/2 cup of white wine Steam open mussels (retain broth). and bake an additional 10 minutes Cozze A Raganati 35 . scatter bread crumbs. and mussel broth. Mix tomatoes.Cozze A Raganati 4 lbs. oregano. of mussels−scrubbed. and cleaned 1−1/2 cups of bread crumbs 1 tsp. and bake at 450 degrees for 5 minutes. Ladle over mussels. and parsley over mussels: drizzle with oil. Place mussels in a single layer in a baking dish.

tomato puree. Scrub Clams under running water to remove sand and then lay on top of Crabs. wine. Shrimp. chopped 1 cup dry red or dry white wine 2 cups water 1 bay leaf 1 tbls. 15 to 25 minutes. wash out sand and de−vein. rosemary. water. use large soup bowls adding some of each kind of shell fish. Clean and crack crab. pepper 1/8 Teaspoon dried rosemary 1/8 tsp. Remove garlic. each 1 lb. salt 1/4 tsp. onion. cover and simmer very gently until clam shells begin to open. Provide plenty of napkins and sourdough french bread. 1−1/2 lbs. heavy frying pan or deep cast iron skillet with cover. at least 8 quart size. sliced using part of tops 1 bell pepper. in shells 12 medium sized fresh clams 1 lg. seeded and diced 3 cloves fresh garlic 1 can (16oz) tomato puree 1 can (8oz) tomato sauce 1/3 cup olive oil. green pepper and garlic in olive oil for about 5 minutes over medium high heat. Pour hot prepared sauce over top of shellfish. and thyme. pepper. sliced 6 green onions. Cover and simmer about 1 hour. place in bottom of large pan. Add parsley.Crab Cioppino 2 medium sized Dungeness Crabs. Cut Shrimp down backs. Lg. Crab Cioppino 36 . bay leaf. To serve Cioppino. Lay on top of crab and Clams. saute the onion. salt. extra virgin 1/3 cup fresh parsley. thyme Using a Dutch oven. tomato sauce.

Serve straight away. Repeat the process with the champagne and stock until the rice is just tender and creamy (about 15/20 minutes). Add half the champagne.Creamy Champagne Risotto 2 Tablespoon unsalted butter 1 small onion. Creamy Champagne Risotto 37 . Add a third of the stock and simmer until is absorbed. Add the onion and fry for 2 minutes. Warm the cream in a small saucepan. finely chopped 2 cups arborio rice 1/2 bottle champagne 3 cups hot beef or chicken stocks 1/2 cup double cream 5 Tablespoon freshly grated parmesan cheese salt Melt the butter in a flameproof casserole. Stir in the rice and cook for 1 minute. stir in the cream and cheese and season with salt. When the rice is cooked. bring to the boil and simmer until is absorbed.

unsalted butter 2 bunches chives. without turning. sprinkle with chives and serve with braised red cabbage. Duck Scallopine With Dried Cherries And Grappa 38 . Add cherries. In a 12− to 14−inch saute pan. Pound each piece to 1/4−inch thick with a meat mallet and dredge in seasoned flour. and flip duck pieces over.Duck Scallopine With Dried Cherries And Grappa 1 magret of duck. Add duck pieces and saute until golden−brown. double−sided (approximately 1 lb. stock and butter and bring to a boil. Reduce by half. lengthwise. virgin olive oil 1/2 cup dried cherries 1/2 cup grappa 1/2 cup dry red wine 1/2 cup chicken stock 2 tbsp. Leaving fat on. grappa. 6 to 7 minutes. wine. heat oil until smoking. Cook 30 more seconds.) 1/2 cup seasoned flour 4 tbsp. slice magret on bias until there are six pieces from each breast. snipped into 1−inch pieces Split duck breast in half.

Brown eggplant in 1/4−inch oil in a large skillet. lightly beaten 1−1/2 Cup Bread crumbs 1/2 Teaspoon Salt 1/8 Teaspoon Pepper 1 Garlic cloves peeled and halved 3/4 Cup Olive oil 20 Ounce Tomatoes. Drain on paper towels. Refrigerate 20 minutes. Put a thin layer of tomato sauce into a baking dish and layer eggplant. Parmesan and mozzarella. then in bread crumbs seasoned with salt and pepper. End with mozzarella on top.Eggplant Parmigiana 2 Small Eggplants. Remove garlic and add tomatoes. Eggplant Parmigiana 39 . Bake. uncovered. unpeeled cut into 1/4−inch rounds 2 Eggs. thinly sliced Dip eggplant slices in eggs. saute garlic in 2 tablespoons oil for 1−2 minutes. sauce. Cover and simmer 30 minutes. canned 1/3 Cup Tomato paste 2 Tablespoon Minced basil 1 Teaspoon Salt 1/8 Teaspoon Pepper 1 Cup Grated Parmesan cheese 1/2 Pound Mozzarella cheese. basil. salt and pepper. alternately. Preheat oven to 350F. for 30 minutes. tomato paste. In a large saucepan.

Do not let them go dry.Fagioli E Gabmeri 1 Pound Dried White Beans. Pour enough cold water over the ingredients to cover them by about 3 inches. stirring often. Place them with all other ingredients except the salt and shrimp. Do not overcook. peeled & Chopped 1 Ounce Pancetta. The liquid in the beans should be mostly absorbed by the time they finish cooking and the beans should be very moist and succulent. in a pot that will comfortably hold them all. Add the salt to taste. cannellini. drizzled with olive oil. chopped fine 6 Large Fresh Sage Leaves. Great Northern or navy beans 1/3 Cup Extra Virgin Olive Oil −− Divided 2 Large Garlic Cloves. Cook gently at a simmer for about 1 hour or more. to Taste 1 Tomato. Serve the shrimp with warm beans or slightly chilled with room temperature beans. −or− 1 Teaspoon Dried Whole Leaf Sage Salt And Black Pepper. Fagioli E Gabmeri 40 . Sautee the shrimp in the olive oil with a pinch of salt and pepper for about 2 minutes. cored/peeled/chopped Fine 1 Pound Medium Shrimp. Soak overnight and then drain well. Serve the beans hot. they are equally good at room temperature. peeled & deveined Note: The beans in this recipe will need to be soaked overnight Put the beans in a non aluminum container and cover with 5 inches of cold water.

Fennel Gratinata
3 large or 4 to 5 small fennel bulbs 3 Tbs. butter salt black pepper, freshly ground 1/4 cup parmigiano−reggiano, freshly grated Cut the fennel tops where they meet the bulb and discard them. Pare away any bruised or brownish parts from the bult and cut off a thin slice from the bottom. Cut the bulb in lengthwise slices about 1/4 inch thick and wash by soaking them in cold water. Turn on the oven and set at 450 degrees farenheit. Bring to a boil a pot of water large enough to comfortably accommodate the fennel slices. Place the fennel in the boiling water and cook until tender, about 5−10 minutes. Drain or lift the fennel out of the water carefully so as not to break the slices (some will inevitably break but you can still use them). In one or more shallow baking dishes or sheet pans, place the fennel in a single layer. Season with salt and pepper, sprinkle with the parmesan cheese and dot with butter. Place in the preheated oven and bake until golden brown, about 10−15 minutes. Remove from the oven and serve at once.

Fennel Gratinata

41

Fettuccine Alla Genovese
1−1/2 cups heavy cream 4 cups spinach leaves, rinsed well, drained, and cut into 1 1/2−inch−wide strips 1/2 cup golden or dark raisins, plumped in warm water and drained 1 teaspoon (or to taste) grated lemon zest covered with 2 teaspoons fresh lemon juice 1/2 cup pine nuts, toasted Salt and freshly ground pepper 6 to 8 ounces fresh fettuccine Heat a large pot of salted water to boiling for the pasta. Heat the cream in a large skillet over medium heat to simmering. Add the spinach and cook, stirring constantly, until just beginning to wilt. Stir in the raisins, lemon zest and juice, a few of the pine nuts, and salt and pepper to taste. Cook, stirring constantly, until slightly thickened. Be careful the sauce doesn't reduce too much. Meanwhile, add the pasta to the boiling water and cook until tender, about 2 minutes if the pasta is thin. Drain the pasta and transfer to a pasta bowl. Add the sauce and quickly toss to combine. Top with the remaining pine nuts. Serve hot.

Fettuccine Alla Genovese

42

Fettuccine With Cream, Basil, and Cheese
4 Bacon slices; chopped thick 4 Green onions; chopped 1 Cup Whipping cream 1/2 Cup Parmesan; freshly grated 1/2 Cup Romano; freshly grated 1/3 Cup Basil; chopped fresh 1/2 Pound Fettuccine Salt and freshly ground pepp Parmesan; freshly grated Romano; freshly grated Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese, 1/2 cup Parmesan, and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately.

Fettuccine With Cream, Basil, and Cheese

43

To serve: Add the pasta to the pan and toss until coated. grated 1 pound dry spinach fettucini. Portion onto two plates. Cooked Chopped parsley for garnish Add the olive oil to a hot 10" pan. Add the Romano cheese. Add the wine and simmer for about 2 minutes. Add the garlic.Fettucini Romano Ala Fratelli 1 Tablespoon Olive oil 3 Cloves garlic. and allow the sauce to come back to the simmer. and garnish with some chopped parsley. and saute over high heat for about 1 minute. crushed 1/2 Cup White wine 3/4 Cup Half−and−half 1 Cup Romano cheese. Fettucini Romano Ala Fratelli 44 . Add the half−and−half. about 2 minutes. and stir until smooth.

yeast and remaining salt in bowl. Gradually beat water mixture into flour mixture. Serve warm. Cover. With fingers. make indentations all over surface of dough. Cut into 12 pieces. gently pushing dough up into corners. Add spinach. until lightly browned. Focaccia Florentine 45 . Combine 1 cup flour. frozen chopped spinach.Focaccia Florentine 3 Tablespoon olice oil 2 − 10 Ounce pkg. saute until softened. Sprinkle with cheese. Remove from heat. let rest 10 minutes. thawed/squeezed dry 3 Ounces Canadian bacon. 5 minutes. Bake in 400 oven for 20 to 25 minutes. Beat in 1 1/2 cups flour with wooden spoon. Cover with plastic. 10 minutes. diced 1 1/4 Teaspoon salt 3 Cup all−purpose flour 1 env quick−rise yeast 1 Cup water 1−1/2 Cup shredded Fontina Cheese Heat 2 tablespoons oil in skillet. Shape into ball. Scatter spinach over top. Roll dough out on floured surface into 15x11−inch rectangle. Knead dough on floured surface until smooth and elastic. Heat water and remaining oil in saucepan until very warm (125−130 degrees). bacon and 1/4 tsp salt. pressing almost to bottom of pan. 1/2 cup at a time. to make soft dough. Let rise in warm place until almost doubled in bulk. Fit in greased 15x11x1− inch jelly−roll pan. working in remaining flour as needed to prevent sticking. 30 minutes.

If it won't fit. Substitute 2 oz raisins & 1 oz pine nuts for the olives. olives & garlic. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature. about 30 minutes. Just before baking. Focaccia Versiliese 46 . dimple the top of the dough with your fingertips & sprinkle with some extra salt & 2 ts of oil. Using a wooden spoon. mix in the flours & salt & stir until the dough is thick & smooth. rosemary. 30 minutes before baking. let it rest for 10 minutes & try again. sage. preheat oven to 400F. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts. pitted 2 Tablespoon garlic. Set the dough in a lightly oiled container. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit.Focaccia Versiliese 2 Teaspoon dried yeast 1 Cup warm water 1 Tablespoon olive oil 1 Tablespoon rosemary. Knead by hand for 8 to 10 minutes until the dough is firm & elastic. Stir in the olive oil. minced 2 Cup unbleached all−purpose flour 1 Cup corn flour 2 Teaspoon salt 2 Teaspoon olive oil Stir the yeast into a alrge mixing bowl with the water & let proof for 10 minutes. chopped 4 sage leaves. cover with plastic wrap & let rise until doubled. torn 3 1/2 Ounce olives. herbs & garlic. VARIATION: Focaccia Dolce. Bake for 25 to 30 minutes until golden. Cover with a towel & leave until it has half risen.

0ne to two minutes. stirring a few times. When it is hot enough to make the eggs sizzle. if using. Add the zucchini. freshly grated Preheat a broiler. beat the eggs lightly with a fork. Add the drained cooled zucchini and onion. until tender but not mushy. if using. or 1/2 tsp. cut into wedges. pepper to taste. 12 to 15 minutes. Meanwhile. Just before the zucchini slices are done. Beat in the salt. slide the frittata out onto a serving plate. in a bowl. In a small skillet over medium heat. and then cut them crosswise into thin slices. Frittata Di Zuchine 47 .Frittata Di Zuchine 4 tablespoons olive oil 1 large onion. coarsely chopped 1 teaspoon fresh thyme. Pour the remaining two tablespoons olive oil in a flameproof 12−inch skillet or omelet pan and place over medium heat. add the fresh thyme. Immediately reduce the heat to low and cook the frittata gently until it is set. Place the mixture in a colander to cool and to allow excess water to drain out. and cheese. cut them in half lengthwise. about ten minutes. Meanwhile. Add the onion and the dried thyme. Serve warm or cold. dry 1−1/2 pounds zucchini 2 tablespoons Italian parsley or fresh basil. warm two tablespoons of the olive oil. Using a spatula to loosen the edges from the pan. pour in the egg mixture. cut off the stems and navels from the zucchini. Top finish cooking. using a fork or spoon to distribute the zucchini evenly. and sautee until the onion wilts. slide the pan under the preheated broiler six inches from the heat until the top is golden. 10 to 12 minutes. cover and cook over medium heat. about five minutes. chopped. and the basil or parsley. Take care not to overcook the eggs or they will lose their delicacy. chopped 5 large eggs 1/2 teaspoon salt freshly milled black pepper 1/2 cup Parmigiano.

spoon batter into the oil. DO NOT CROWD. golden 1/2 Cup Marsala OR 1/2 Cup Sherry 1 Cup Flour. Fry the batter until golden. Drain on paper towels. gradually blend in the wine until smooth. vegetable Sugar. repeat with remaining batter. all purpose 1 Pinch Salt 2 Large Egg yolks 1/2 Cup Milk Oil. Put the flour and salt into a mixing bowl. Using about 3 tablespoons for each fritter.Frittelle De Corleone 1/4 Cup Raisins. Stir in the egg yolks and just enough milk to bring the batter to the consistency of a thick cream sauce. powdered Soak the raisins in Marsala for 30 minutes. 4 to 5 minutes. Drain the raisins. reserving the wine. Dust with powdered sugar and serve hot. In a large skillet. heat 1 inch of oil to 375 F. Frittelle De Corleone 48 . turning once. Stirring very gently with a wooden spoon.

add the garlic and saute for a couple of more minutes being careful that the garlic doesn't burn. stems sliced off even with the base of the head 2 − 3 cloves garlic. Serve at room temperature as part of an antipasto. Extra Virgin olive oil. Squeeze the lemon juice over the mushrooms. 1 Lb. Add enough additional olive oil to coat the mushrooms evenly. until the mushrooms begin to exude some of their natural juices. taste for seasoning and add salt & pepper to your taste. peeled and finely chopped. finely chopped. Juice of 1/2 lemon. white baby mushrooms. flat−leaved Italian parsley. Funghi al Olio e Limone 49 . Remove from the heat. Heat the olive oil in a large saute pan over high heat. Salt & freshly ground black pepper. for about five minutes. then add the mushrooms. pour into a glass or ceramic container and stir in the chopped parsley. shaking the pan vigorously from time to time. Saute. Lower the heat to medium.Funghi al Olio e Limone 2 Tbs olive oil. 2 Tbs. 2 − 4 Tbs.

Set aside. Cook until brown. fresh peas − cooked fresh parsley − chopped red pepper flakes 1 lb. Fusilli Chicken 50 . covered over high heat for about 15 minutes. Bring to a boil and cover. Add the chicken broth. Add the butter & garlic to the chicken. sweet butter in a small saucepan and cook the onions. Heat the olive oil in a large skillet. Cook fusilli until barely tender. Before serving add peas and heavy cream. Stirring until light brown. Add the onion & blend. Pour the oil & fat from the skillet. fusilli Heat 2 tbsp. Dredge the pieces of chicken in flour and salt & pepper. Add the wine and cook about 1 minute.Fusilli Chicken 1−1/2 lbs chicken breast 1/3 cup Olive oil 1/4 cup butter 2 Tablespoon butter 2 onions finely chopped or 2 shallots 1 stem of fresh fennel 2 whole garlics − crushed 1 cup white wine 1 3/4 cup chicken stock 1/2 cup heavy cream 1 lb. Let cook. Garnish with hot red pepper flakes and plenty of chopped parsley. Pour chicken and peas over fusilli.

add the egg. Gnocchi Alla Giordano 51 . the dough will be soft. butter and salt. cook the gnocchi until they rise to the top of the water. Cut each roll into 3/4" pieces. Sprinkle with Parmesan cheese. drain. lightly beaten 2 tablespoons Unsalted butter. blend in the flour. top with tomato sauce and serve at once. softened 1 teaspoon Salt Freshly grated Parmesan cheese Tomato sauce Boil the potatoes in their jackets. Rub each pieces of dough lightly over the coarse side of a cheese grater. Roll the dough in 1" thick sticks about 10" long.Gnocchi Alla Giordano 2 pounds Baking potatoes 1 cup All−purpose flour 1 Whole egg plus 1 Egg yolk. peel and put through a ricer or food mill. While the potatoes are still warm. egg yolk. remove the gnocchi to a warm bowl. Place the potato mixture on a floured board and knead lightly. In a large pot of boiling salted water. Using a slotted spoon.

hazelnuts. soaking liquid and stir to combine.Gubana 1 Recipe strudel pastry 1 Cup walnuts. In a large mixing bowl. soaked 1 hour in 1/2 Cup Verduzzo Wine 2 eggs separated yolks beaten until stiff 1/4 Cup sugar. Gubana 52 . Brush with beaten eggs yolks and sprinkle with remaining sugar. chopped roughly Zest of 1 lemon Zest of 1 orange 1/4 Cup candied citron 1/4 Cup semi−sweet chocolate pieces. Roll pastry out to a 10 by 16−inch rectangle and position the longest side parallel to the work surface edge. chopped roughly 1/2 Cup hazelnuts. Spoon the filling over the pastry evenly. Allow to cool before cutting. Place on cookie sheet and bake 50 minutes. Add egg whites and 1/4 cup sugar and fold together. orange zest. plus 3 Tbls. lemon zest. candied citron. chocolate pieces. roughly chopped 1/4 Cup currants. leaving 2 inches uncovered at the north end. Preheat oven to 375 degrees and grease a cookie sheet. combine walnuts. Make a circle of the pipe by attaching the two open ends like a wreath. currants. Roll the pastry up like a jelly roll from south to north so it appears to be a thick pipe.

Insalata Caprese 4 large fresh tomatoes. alternating and overlapping each. Garnish with imported olives. Sprinkle with salt and pepper. sliced 1/4 inch thick 1/3 cup packed whole leaf fresh basil 4 tablespoons extra virgin olive oil fine sea salt to taste freshly ground black pepper to taste 1/4 cup imported olives On a large platter. arrange tomato and mozzarella slices and basil leaves. Drizzle salad with olive oil. Insalata Caprese 53 . sliced 1/4 inch thick 16 ounces fresh mozzarella cheese.

Italian Cookies 3 eggs 1/2 cup orange juice 1 cup sugar 1 cup oil 1 Teaspoon salt 1 tsp. baking powder almonds chopped (optional) In a large bowl. orange juice. Cut cookies 1/2 inch thick and re−cook at 450 degrees F until golden on both sides. Add salt. and baking powder. mix well. Add oil. Add vanilla extract and chopped almonds. Italian Cookies 54 . beat eggs. flour. Remove from oven and let cool for awhile. Bake at 350 degrees F until golden (about 15 minutes). vanilla extract 3 3/4 cups flour 2 tbsp. Shape dough into two 12" half moon logs and place on an ungreased cookie sheet. mix with a wooden spoon. and sugar.

chopped 1 large clove garlic.5 lb.5 yards sausage casing Grind the lean and fat pork. Force through a sausage stuffer into casing. Add the wine and mix well.Italian Pepper Sausage 4 1/2 Pound fresh lean pork 1−1/2 Pound fresh pork fat (fresh pork's) 1 med. onion and garlic. or use in recipes that call for ground sausage out of casings. Add the seasonings and mix thoroughly. Italian Pepper Sausage 55 . onion. Makes 6. minced 3 Teaspoon salt 1−1/2 Teaspoon freshly ground black pepper 1−1/2 Teaspoon paprika 2 Teaspoon crushed dried red peppers 2 Teaspoon fennel seeds 1/2 Teaspoon crushed bay leaf 1/4 Teaspoon thyme 1/3 Cup red wine or water Pinch of coriander 2.

thick pork chop or 1−1/2 pounds beef chuck. In a nonreactive Dutch oven. heat the olive oil. peeled and crushed 1/2 cup red wine 1−1/2 teaspoons salt 3 tablespoons fresh basil or Italian parsley. Stir in the basil and/or parsley and add freshly ground black pepper to taste (the sauce will be salty at this point. Return the meat and any accumulated juices to the pot and add the wine. Slice the meat and serve with pasta and sauce. and cook uncovered for 3 minutes. about 45 to 55 minutes. Remove meat and keep warm. 8 to 10 minutes. depending on the thickness of the meat. Italian Tomato Sauce 56 . chopped Freshly ground black pepper to taste If using whole tomatoes. partially cover. Add the reserved tomatoes (if using crushed or minced tomatoes. Reduce heat to low to maintain a slow simmer. about 8 minutes total. Reserve tomatoes and juice in a bowl. Remove meat and set aside. Raise heat to medium and continue cooking sauce for about 5 minutes. just add them directly from the can) and the salt and bring back to a simmer. or until sauce has thickened. steak preferred 1 medium onion. Add the garlic and saute for 1 minute. drain them. Reduce heat to medium−low. and cook until the meat is tender. it will taste fine once added to pasta). peeled and finely chopped 1 medium carrot.Italian Tomato Sauce 2 − 28 ounce cans diced or ground tomatoes or whole tomatoes NOT packed in puree or sauce 3 tablespoons high−quality olive oil 1 large. peeled and finely chopped 4 garlic cloves. reserving the liquid and chop. add the onion and carrot and saute until softened. Bring to a simmer. Season the chop with salt and pepper and brown over medium−high heat on both sides.

Add the lean beef. place bottom layer in pan so the ends lay over the sides of the pan. sliced thin 1 medium onion. 3. lean ground beef 4 tbs. cooked 16 oz.Lasagna With Prosciutto 8 oz. For the final layer lay the ends from the first layer back−over the top. Grease a 9" x 12" or larger. baking pan. Add a second alternating layer of noodles. 2. Lasagna With Prosciutto 57 . oregano. Mozzarella cheese. oregano ground black pepper 1/2 cup dry white wine 2 tbs. chopped 4 cloves garlic. a touch of black pepper and saute 10 minutes. over medium−high high heat. chopped 1 lb. keep warm. To make the lasagna sauce. Italian Prosciutto. olive oil fresh Basil sprigs for garnish 1. Add tomatoes and basil. Repeat until pan is full ending up with a top layer of sauce. chopped 8 oz. saute the garlic. Lasagna pasta noodles. a layer of the beef and prosciutto tomato sauce. onion and prosciutto in the olive oil for 4 minutes. Garnish with fresh basil Tip: When layering the pasta. can whole peeled tomatoes. Cook lasagna noodles according to package directions or until tender but still firm. Arrange a first layer of lasagna noodles. Ricotta cheese. chopped 1 cup Ricotta cheese 1 cup grated Parmesan cheese 1 lb. sauce and other ingredients. chopped or minced 1/4 tsp. parmesan and mozzarella cheese. Drain. in a large saucepan or cast iron skillet. Sprinkle with parmesan cheese and bake in a pre−heated oven at 400 degrees for 30 minutes. fresh basil. Add the wine and cook until the wine is almost evaporated. reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.

of just mozzarella cheese. broil for 2−3 minutes to brown top. Stuff manicotti shells and place in pan. followed by 1/2 lb. (Use 1 lb. divided 1/4 cup romano cheese (grated) Salt and pepper 1/4 cup provolone cheese (grated) Parsley (chopped) 3 eggs 2−3 cups tomato sauce Combine all ingredients together. ricotta cheese 1 1/2 lbs. Manicotti 58 . mozzarella cheese) Spread some tomato sauce on the bottom of a baking pan. Bake at 350 degrees F for 3/4 hour. Mix well. mozzarella cheese (grated).Manicotti 1 lb. Then. except tomato sauce. Spread more tomato sauce in between each layer and on the top.

Lower the heat to medium−low or even low. At the end of the cooking time. Reserve the marinade. carrot. and boil for two or three minutes to evaporate the alcohol from the wine. finely chopped Place the beef in a bowl or pot large enough to hold it without crowding. Surround the beef with vegetables Manzo Brasato 59 . taste for salt & pepper and add to your taste. Cover and allow to marinate for eight hours at room temperature. Boneless chuck roast. flat leaf Italian parsley. peeled 3 − 4 Cups dry red wine 2 − 4 Tbs. rolled and tied 4 Tbs. At cooking time. add enough olive oil to cover the bottom. shaking and scraping off any vegetables that have clung. then allow the beef and braising liquid to just barely bubble for 2 1/2 to three hours. onion and garlic. red wine salt & freshly ground black pepper 4 Tbs. roughly chopped 2 Celery stalks. carve the beef into slices about 3/4 in. then add the beef. pour in the marinade. Add the parsley. depending on your stove. celery. Pour the sauce into a gravy boat. Raise the heat to medium−high and add the tomato paste dissolved in wine. carrot.Manzo Brasato 2 1/2 lb. or overnight in the refrigerator. remove the beef to a platter and cover with aluminum foil while you make the sauce. taking care to avoid spattering. Heat a large pot over medium−high heat. Pour the contents of the pot into a blender or food processor and puree for about one minute. peeled and roughly chopped 1 Med. When the beef is well browned. and pat it dry with paper towels. Stir to combine well with the braising liquid and cook for two to three minutes. peeled and roughly chopped 4 Cloves garlic. When the pot is well heated. washed and roughly chopped 1 Med. Brown the beef all over−−including the ends−−lowering the heat if necessary as the beef begins to render its own fat. thick and cover with several tablespoons of sauce. flat leaf Italian parsley. The beef should be nearly falling apart when done. partially cover the pot. olive oil 2 Tbs. To serve family−style. tomato paste. or any other serving piece. yellow onion. remove the beef from the marinade. Pour in enough wine to nearly cover the beef. raise the heat to high. dissolved in several Tbs.

and again. carve the beef on a cutting board and serve two slices per person along with whatever else you've prepared for dinner. and the sauce at the table. Otherwise. Manzo Brasato 60 .A Taste Of Italy and potatoes and pass the platter. Garnish with the chopped parsley. pass the sauce separately at the table.

parsley Salt & pepper Heat olive oil in sauce pan − add garlic and chopped onion and saute until onions are transluscent. tomato sauce.Marinara Sauce 2 cans of Italian plum tomatoes 2 small cans of sauce 1/4 cup olive oil 1 medium onion − chopped 3 garlic cloves − crushed 1/4 cup fresh basil 1 tbl. Marinara Sauce 61 . basil. Add tomatoes. and salt & pepper and cook slowly for 45 minutes to an hour. parsley.

beef and sausage with the remaining ingredients. Knead the mixture vigorously with both hands or beat with a wooden spoon until all ingredients are well blended and the mixture is smooth and fluffy. then beaten egg. combine the soaked bread. heavy 10−12 inch skillet until a light haze forms over it. In 8 − 10 minutes. Heat 1/4 cup of olive or vegetable oil in a heated. finely chopped fresh Italian parsley 2 cloves finely chopped garlic 1 teaspoon salt 1 egg lightly beaten 1 pound beef chuck. Add more oil to the skillet as needed. cover them with plastic wrap and chill for at least 1 hour. In a large mixing bowl. shaking the pan constantly to roll the balls and keep them round. olive oil 1/4 teaspoon garlic salt Freshly ground black pepper 1 Tblsp.Meatballs (Polpette Alla Casalinga) 2 slices Italian bread. oregano Soak the pieces of bread in 1/2 cup milk for 5 minutes. the meatballs should be brown outside and show no trace of pink inside. Fry the meatballs 5 or 6 at a time over a moderately high heat. torn into small pieces 1/2 Cup milk 2 Tblsp. Shape the mixture into small balls about 1/1/2 inches in diameter. ground twice 6 Tblsp. then squeeze them dry an discard the milk. freshly grated Romano cheese 1 Tblsp. Serve the meatballs hot with tomato sauce. Meatballs (Polpette Alla Casalinga) 62 . Lay the meatballs out in one layer on a flat tray or baking sheet.

green beans. cut into 1 inch lengths 1/2 lb. onion. can Chick Peas. Pour the chopped vegetables into the pot and saute them for approximately ten minutes. peeled and thinly sliced lengthwise 3 Medium all−purpose potatoes. start another large pot filled with six or more quarts of water on high heat. broccoli.Minestrone 1 Medium carrot. Minestrone 63 . washed and drained 1 19 oz. peeled 4 Tbs. stirring and scraping any bits of vegetables that have caramelized and stuck to the bottom of the pan. flat leaf Italian parsley 2−4 fresh sage leaves Olive oil 2 1/2 quarts water 1 Celery stalk. or small shell pasta Freshly grated Parmigiano Put the carrot. onion. peeled and diced 1/4 head of broccoli. garlic. and if you have one. Add the celery. Heat a large soup pot over medium heat. washed and stems removed 1 19 oz. Bring the pot to the simmer. spinach. quartered lengthwise and diced 1 Medium onion. add the rind from the Parmigiano. can Red Kidney Beans. can Canelinni Beans. peeled and chopped roughly 2 Cloves garlic. cut into small florets Rind from a piece of Parmigiano (if available) 1 small zucchini. Orzo. quartered lengthwise and diced 1 cup peas Approx. 4 oz. potatoes. At the same time. or until they're thoroughly wilted and slightly golden in color. quartered lengthwise and diced 1 small yellow squash. carrot. finely diced 1 Medium carrot. for the pasta. yellow beans. washed and drained 1 19 oz. then pour in enough olive oil to cover the bottom. and cook gently. washed and drained Salt & freshly ground black pepper to taste 1 Cup Tubettini. peeled and chopped roughly 1 Celery stalk. chopped roughly 1 Medium onion. parsley and sage in the food processor and pulse about ten times for one second each pulse. Add the water. 4 oz. cut into 1 inch lengths Approx. celery.

Taste the soup for salt and pepper and add to your taste at this time. and continue cooking at the simmer for another ten minutes. then ladle a good portion of the soup over the pasta. When you've added the vegetables above. just to heat them. Cook until it's al dente. peas. drain and reserve. yellow squash. start the pasta. Garnish with the freshly grated Parmigiano. green and yellow beans. Spoon a bit of pasta into a bowl. for ten minutes. Minestrone 64 . Add the zucchini.A Taste Of Italy stirring occasionally. Add the canned beans to the soup and simmer for two or three minutes.

Remove tops from the fennel and save. extra−virgin olive oil 1 pkg. Cut fennel into 1/4−inch batonette. Add garlic and fennel and cook. sprinkle with remaining breadcrumbs and reserved fennel tops. Mostaciolli With Fennel. add mint and toss to mix well. Add 1 cup bread crumbs and crushed red pepper flakes and continue cooking 4 to 5 minutes. Pour hot pasta into pan. about 10 minutes. Mint And Bread Crumbs 6 tbsp. until light golden brown and quite soft. Cook pasta according to package instructions until just al dente and drain well. mostaciolli Bring 6 quarts water to boil and add 2 tablespoons salt. crushed red pepper flakes 1 cup loosely−packed fresh mint leaves 3 to 4 tbsp. Pour into warm serving dish. heat olive oil until smoking. Mint And Bread Crumbs 65 .Mostaciolli With Fennel. Drizzle with extra−virgin olive oil and serve. virgin olive oil 2 cloves garlic 2 fennel bulbs 1−1/2 cups toasted breadcrumbs. stirring frequently. In a 12−inch to 14−inch saute pan. divided 1 tbsp.

minced 2 Teaspoon Lemon zest 1 Teaspoon Garlic. In a heavy skillet. minced 4 Cup Beef broth 1−1/2 Cup Plum tomatoes. 1 bay leaf) and salt and pepper to taste. Boil for about 15 minutes or until reduced to about 3 cups. Transfer the veal to an ovenproof serving dish with a slotted spoon. Add the wine mixture. deglazing the pan. Transfer the shanks as they are browned to a platter. pressing hard on the solids. Discard the strings and keep the shanks warm. Brown the veal shanks. for 10 minutes or until the shanks are glazed. finely chopped 1 Teaspoon Garlic. shaking off excess. zest. until the liquid is reduced to about a half cup. and garlic in the remaining 4 Tbsp butter over mod−low heat. Spread the tomatoes over the shanks. in the middle of a preheated 325f oven for 2 hours. In a bowl. or until the veal is tender. until the veggies are softened. patted dry Salt and Pepper. Add wine to the skillet. cook the onion. stir together the parsley. boil the mixture. heat 3 Tbsp butter and 3 Tbsp oil over mod−high heat. 4 fresh thyme sprigs. chopped Bouquet garni 1/2 Teaspoon Salt Gremolata: 1/2 Cup Fresh parlsey. adding additional butter and oil if necessary. Skim off the fat. In a flameproof casserole just large enough to hold the veal shanks in one layer. and garlic. stirring occasionally. Strain pan juices into a saucepan. and bake them. Reserve in a small bowl.Osso Buco 8 Large Veal shanks. add the bouquet garni (6 fresh parsley sprigs. to taste Flour 7 Teaspoon Unsalted butter 3 Teaspoon Olive oil 1−1/2 Cup Dry white wine 1−1/2 Cup Onion. finely chopped 3/4 Cup Celery. Add the shanks and any accumulated juices to the casserole. and enough broth to almost cover the shanks. basting 3−4 more times. minced Season the veal shanks with salt and pepper and dredge in the flour. Bring the liquid to a simmer over moderately high heat. finely chopped 3/4 Cup Carrots. Sprinkle the shanks Osso Buco 66 . carrots. covered. Braise the mixture. celery. Baste the shanks in some of the reduced juices.

Osso Buco 67 .A Taste Of Italy with the gremolata and pour some juice around and over them. Serve the remaining juices alongside in a boat.

plus 2 Tbls. Let stand until foamy. Continue to beat while adding orange peel and brandy extract. then gradually beat in sifted flour. beat at high speed for 5 minutes. In small bowl sprinkle yeast over water. divided 2 Eggs 8 Teaspoon Margarine 1/2 Teaspoon Orange peel. grated 1/2 Teaspoon Brandy extract 3 Ounce Mixed dried fruit. then turn into prepared mold. Panettone 68 . beating until thoroughly combined. set aside. add 1 teaspoon sugar and stir to dissolve. beat eggs with remaining sugar until frothy. Cover bowl with clean damp towel or plastic wrap and let stand in warm draft−free area until dough is doubled in volume. In mixing bowl. lukewarm 3 Tablespoon Sugar. bake in middle of center oven rack for 10 minutes. using electric mixer at medium speed. Add dried fruit. coarsely chopped Sift together flour and salt onto sheet of wax paper. Unmold onto wire rack and let cool. Preheat oven to 400. about 30 minutes longer (cover with foil if Panettone is browning too quickly). Reduce oven temperature to 325 and bake until top is browned and cake begins to pull away from mold. dry fast−rising 2 tb. about 30 minutes. Add yeast mixture.Panettone 1 Cup Flour. Spray 3−cup fluted mold with nonstick cooking spray. 1/8 Teaspoon Salt 1 Package Yeast. Punch dough down. add margarine and beat until well combined. about 5 minutes. Water.

and place in a bowl with three or four cups of cold water for about five minutes. peeled and halved 4 vine−ripened tomatoes. divide among four plates and serve immediately. olive oil. finely chopped Crumble the bread into rough chunks. Panzanella 69 . flat leaf Italian parsley. Add the parsley and optional tarragon. If you plan to do this.Panzanella 4 3/4" slices stale Italian bread 1 clove garlic. Bermuda onion. squeeze out as much water as you can from the bread. fresh tarragon. finely chopped 2 Tbs. cucumber. and toss to coat all the ingredients. cut into 1" chunks 1 large Bermuda onion. and add it to the salad bowl. don't add salt because the salt will leach moisture from the tomatoes. One fistful at a time. Taste for salt & pepper and add them to your taste. If you prefer. extra virgin olive oil salt & freshly ground black pepper 4 Tbs. peeled and thinly sliced 1 medium cucumber. though. then add the tomatoes. While the bread is soaking. Break up the bread with a fork. rub the inside of the salad bowl with the exposed portions of the garlic. peeled and sliced into 1/4" rounds 2 − 4 Tbs. you can refrigerate the Panzanella for about 1/2 hour before serving. red wine vinegar. red wine vinegar 4 Tbs.

Spray a large baking pan well with cooking spray. about 10 minutes. tomatoes. Cook pancetta (or bacon) in large skillet over medium heat until well browned. Season with salt and pepper and stir well. carrot. Drain on a paper towel. basil and parsley. Cover and bake 35 minutes. mushrooms. Remove cover and bake an additional 20 minutes. Add pasta. and crisp. according to package directions.Pasta al Forno 2 lbs. rigatoni 1/4 cup pancetta. sausage. Transfer to prepared dish. Cook until onion is tender. and bubbly. Stir in stock. sliced (variety your preference) 3 tbsp. drippings from skillet. Pour off all but 3 tbsp. casing removed (hot or sweet. Italian sausage. julienne basil 3 tbsp. chopped parsley 3 lbs. salted water until only halfway cooked. use regular bacon) 2−1/2 lbs. Place ricotta in a large bowl. Preheat oven to 400 degree F. Gradually whisk in cream. breaking up large pieces. pancetta. until well browned. Drain. very thinly sliced (if you can't find pancetta. Add onion. Sprinkle with remaining Romano. Gorgonzola. Toss with a minimal amount of olive oil to prevent sticking. onion mixture. Pasta al Forno 70 . Add sausage to drippings in skillet and cook. drained and chopped 1−1/2 cups grated pecorino Romano cheese (or Parmesan) Cook pasta in a large pot of boiling. chopped 8 Ounce mixed mushrooms. provolone. and mushrooms are golden brown. chopped 1 carrot. Season with salt and pepper and set aside. and 1 cup Romano. and rinse under cold water to stop cooking. stirring occasionally. Transfer to paper towel. ricotta 1/2 cup heavy cream 1 cup chicken stock 2 cups grated provolone cheese 1−1/2 cups crumbled Gorgonzola cheese (or blue cheese) 1 28−oz can Italian plum tomatoes. or until very golden brown. your preference) 1 onion.

Pour off the olive oil. finely chopped Salt & freshly ground black pepper 1 Lb. In the meantime. Remove livers and set aside. Flat−leafed Italian Parsley. Unsalted Butter 1 Lb. with any of their accumulated juices. cooking over high heat until the wine has reduced by about half. scraping the bottom of the pan to loosen any caramelized bits of liver and mushroom from the bottom. Drain the pasta. When the butter has foamed and the foam begins to subside. Lower the heat. until the mushrooms begin to give off some of their juices. Crimini. White button. Spaghetti or Perciatelli Heat a saute pan over high heat. Add the wine all at once. seasoned with a pinch of salt & freshly ground black pepper 1 Lb. divide into four plates. Saute until they are slightly browned and firm. top with the sauce. Olive Oil 1 Cup Flour. add salt and pepper if necessary. bring a large pot with about six quarts of water to a boil. tossing to coat with the butter. or in a food processor. Flour the chicken livers. Slice the chicken livers crosswise into half−inch rounds and add them. peeled Tomatoes 2 Tbs. Pasta Alla Caruso 71 . Cook for four or five minutes. Chicken Livers. garnish with the chopped parsley. add the mushrooms. or until the extraneous juices have evaporated. Add the pasta and cook until al dente.Pasta Alla Caruso 2 Tbs. then add the two tablespoons of butter. Portobello. then cook over low heat for about thirty minutes. puree the tomatoes through a food mill. all visible fat removed 2 Tbs. Continue. then add to the mushrooms and wine. assorted mushrooms. then add the olive oil. to the tomato sauce. Can. Adjust the heat so the mixture barely simmers. Shiitake (stems removed). shaking off any excess and add to the pan. sliced thinly 1 Cup dry red wine 1 28 Oz. separated into individual lobes. Taste for seasoning.

parmesan cheese and work through very gently. tagliatelle or trenette pasta noodles 3/4 cup virgin olive oil 12 cloves fresh garlic 1 medium white onion 6 medium Idaho potatoes 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 cube butter or margarine 1 pound fresh string beans 1−1/2 cups grated Parmesan cheese(good quality) Peel potatoes and cube(cut to 3/4 to 1 inch pieces). add pepper. Pasta Asciutta 72 . heat oil and add halved cloves of garlic and finely chopped onion. cook pasta noodles in salted water with 1 tablespoon olive oil. Serve with extra parmesan cheese and french bread. Drain Pasta. In a heavy skillet or cast iron frying pan. steam string beans till tender but still crisp and set aside with potatoes.Pasta Asciutta 1 pound fettuccine. Add butter to heated garlic and onion sauce to melt. Cook al dente. Saute till golden crisp. sprinkle with 1/4 cup finely chopped fresh basil and toss gently to coat. Boil potatoes in salted water till tender. Pour sauce over pasta mixture. Meanwhile. string beans and toss gently. Meanwhile. Options: To add a Pesto flavor. Do not over−cook. add potatoes.

zest. Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed. stirring. lemon juice. drain well. and salt and pepper to taste. crushing them lightly with the back of a fork. Pasta con Limone e Pignoli 73 . Serve pasta warm or at room temperature.Pasta con Limone e Pignoli 1/4 pound angel's hair pasta or capellini 3/4 teaspoon minced garlic 2 tablespoons olive oil 2 tablespoons pine nuts. toasted golden 2 tablespoons fresh lemon juice 1−1/2 teaspoons freshly grated lemon zest 1/4 cup minced flat−leafed parsley leaves Bring a large saucepan of salted water to a boil for pasta. parsley. Cook pasta in boiling water until al dente and. Add pine nuts. reserving 2 tablespoons of the cooking water. In a small saucepan cook garlic in oil over moderately low heat. until softened and transfer mixture to a large bowl.

Add flour. Homemade pasta usually takes less time to cook. knead dough for 15−20 minutes. salt 4 cups all purpose flour In a large bowl. Cut paste shape using pasta machine or slice desired shape by hand. Pasta Dough 74 . Flatten small amounts of dough to form a 2" x 2" square. Knead for another 5 minutes. Cook pasta in boiling salted water until tender. Coat square in flour and repeatedly run through pasta machine until desired thickness is obtained. Cover and let stand in a warm place for about 1 hour. 1 cup at a time until dough sticks together but is still soft.Pasta Dough 8 eggs 2 tsp. or use rolling pin. Lay out cut pasta on table covered with a table cloth until dry. combine eggs & salt. Beat well. Top with your favorite sauce. Pack in plastic bags and store in a cool place. Spread flour on a board.

optional 1. Place olive oil and garlic in a large saucepot (6 quart). salt and pepper. Serve hot topped with Parmesan and fresh basil. Puree 1 can of beans in food processor or blender. stir in basil. if desired. 3. stirring occasionally. Add pasta. wine. undrained 2 teaspoons dry basil leaves 3−4 cups boiling water.Pasta E Fagioli 1/4 cup extra virgin olive oil 6 cloves garlic. Pasta E Fagioli 75 . Add tomato paste and cook 3−4 minutes stirring occasionally. if needed and stirring occasionally. add to saucepot with remaining beans. adding remaining hot water. Cook 2 minutes. or any short tubular pasta Salt and pepper to taste Parmesan cheese. freshly grated Chopped fresh basil leaves. Increase heat and bring to a boil. elbow macaroni. 2. Cook over medium heat just until golden. Add 2 cups boiling water. broth. about 5 minutes. Cook about 8 minutes or until al dente. divided usage 2 cups beef broth 1/3 cup dry red wine 12 ounces ditalini. minced 1 can (6 ounces) tomato paste 2 cans (15 ounces each) cannellini beans.

) 1/4 cup olive oil 2 cloves garlic (chopped) 3 Tablespoon dried oregano 3 Tablespoon dried parsley salt to taste 2 cups elbow pasta (cooked) 1/2 can white kitney beans Puree tomatoes. Mix. Pour sauce over cooked pasta and add beans. warm and serve. Pasta Faguli 76 .Pasta Faguli 1 can whole tomatoes (32 oz. Bring to a boil. Cover and simmer for 10 minutes. garlic and spices. Uncover and simmer for another 10 minutes. Add olive oil. place in a sauce pan.

When the bubbles have subsided. Pasta with Wild Mushrooms 77 . flat leaf Italian parsley. finely chopped Combine the dried porcini and the wine in a cup or small bowl and soak for thirty minutes. thinly sliced 2 Shallots. Lower the heat if it seems too high. linguine.). drain in a collander and either pour it onto a platter. Garnish with the chopped parsley and serve immediately. Remove from the heat. or divide it among four dishes. do this step in two batches. when the pasta water boils. Common White. Add the butter and allow it to melt. Crimini. If you've cooked the fresh mushrooms in two batches. gets into the sauce. add the pasta to the water. (two small packages) dried porcini mushrooms 1/2 Cup dry white wine 4 oz. Taste for salt & pepper and add to your taste. and add the diced pancetta. Add the cream and allow it to boil until it has reduced and thickened. When the pasta is cooked to the al dente state. etc. Either pour all of the mushroom sauce over the pasta in the platter. etc.Pasta with Wild Mushrooms 1 oz. leaves only salt & freshly ground black pepper 1/2 Cup heavy cream 1 Lb. long pasta (Spaghetti. stirring frequently. Unsalted butter 2 Lb. assorted mushrooms (Portobello. Stir to be sure the strands are submerged and separated. until the wine has nearly evaporated. Saute the mushrooms until they have given up their juices and the juices have all but evaporated. Fill a large pot with four to six quarts of water and bring to a boil.) 4 Tbs. peeled and finely diced 4 sprigs fresh thyme. being careful at the bottom of the cup that no sand that might have come from the porcini. Add the shallots and thyme and saute. Pancetta. In the meantime. recombine them now. Raise the heat to high and add the porcini and wine. If your saute pan can't accomodate them all at once. or spoon one fourth over each of the dishes. add the fresh mushrooms. Heat a large saute pan to medium−high. Saute until it renders some fat and becomes slightly crisp. finely diced 2 Tbs.

Add the rosemary. cook pasta according to directions (al dente) and drain. peeled and chopped 1 clove garlic. Remove the skin from the sausages and break up the meat with a fork.Penne Rigate Con Salsiccia 6 tablespoons butter 1 small onion. Mix with the sausage mixture and Parmesan cheese. Add the nutmeg. cloves. peeled and finely chopped 1 lb. Italian sausage 1 sprig of fresh rosemary 2/3 cup white wine (only one you would drink) Pinch of freshly grated nutmeg Pinch of ground cloves Salt Freshly ground black pepper 13 oz. and salt and pepper. Penne Rigate Con Salsiccia 78 . penne pasta 3/4 cup freshly grated good quality Parmesan cheese Heat the butter and gently fry the onion and garlic. Meanwhile. and the wine and cook slowly for 10 minutes. Add to the pan and gently fry until well browned.

Put a layer of green peppers into a glass jar and cover with some chopped garlic. then add the green peppers and cook for 10 minutes. Peperoni Al Vaso 79 . the sugar. a few small anchovy pieces and a few basil leaves. cut in half 4 Clove Garlic. Add a second layer of green peppers and repeat the process until all the ingredients have been used. Top with basil. At least 1/2−inch of oil must cover the top and any air pockets must be eliminated. a pinch of capers. core and seed the green peppers and cut into long thin strips. Seal the jar hermetically and store in a cool dark place for 20 days.Peperoni Al Vaso 6 1/2 Pounds Green peppers 12 Basil leaves 4 Cup White−wine vinegar 4 Cup Balsamic vinegar 1 Teaspoon Sugar 4 Teaspoon Salt 4 Clove Garlic. pressing the jar contents down with your fingers to force the oil well down into the jar and thoroughly coat all the ingredients. Remove the peppers from the liquid and place on paper towels to dry. put both vinegars. Add fresh oil. In a deep casserole. chopped 3 1/2 Ounce Capers 7 Ounce Canned anchovy fillets Extra virgin olive oil Wash. a little at a time. Bring to a strong boil. salt and halved garlic cloves.

Pesto Sauce 80 . Toss with pasta. Remove from the blender and add the Parmesan or Romano cheese. garlic parsley. salt. pepper. Blend until all are chopped very fine. Add the oil.Pesto Sauce 4 cups fresh basil 1/2 cup olive oil 2 cloves garlic 6 sprigs parsley Salt and pepper to taste 1/4 cup pine nuts 1/2 cup fresh grated Parmesan or Romano cheese Place the basil in a blender. and pine nuts.

tomatoes. seeded. Add the wine and. celery. onion. bay leaf. Saute the carrot. the tomatoes and 1/2 cup broth. salt and pepper. add a few mushrooms. Serve. add the chopped parsley and arrange in a pre−heated serving platter. olive oil 1 small carrot 1 stalk celery 1 lb. Pollo Alla Cacciatora 81 . When ready remove from heat. dried mushrooms 1 clove garlic 1/2 cup chicken broth 1 Tbs. Cook for about 1 hour over medium heat. When tender. which have been previously re−constituted in warm water. but not crisp. juniper berry and let brown over high flame. chopped parsley Wash the chicken parts and pat−dry. when it has evaporated. add the chicken parts. and chopped salt. and garlic in olive oil. pepper bay leaf juniper berries 1 glass dry white wine 1 oz. peeled. chicken parts 6 Tbs.Pollo Alla Cacciatora 2 lbs.

Let the chicken marinate for an hour or so. In the mean time. and fold the wings up behind its back. add a little bit of ground pepper to it. stir half the oil into it. Don't be surprised if the grease from the bird catches fire −− merely lift it out of the way until the flames subside.Pollo alla Griglia 1 whole chicken 1 tablespoon coarse sea salt (Kosher salt will work fine) 3−4 leaves of fresh sage 2 cloves garlic A 10−inch sprig of rosemary Pepper to taste (go easy) A quarter cup of olive oil Split the chicken up the breastbone. it will be done when the meat begins to pull up along the drumsticks and the juices run clear if you insert a skewer into the hip joint. The chicken will take an hour or slightly more to cook. and rub it into the chicken. Pollo alla Griglia 82 . build a hot fire in your barbecue. squash it flat. Once the mixture is reduced to a paste. Strip the leaves from 6 inches of the sprig of rosemary (reserve the rest to serve as a brush) and mince them with the sage. turning it often and basting it with the remaining olive oil. salt and garlic. Place the chicken on a rack about 6 inches above the coals and grill it.

Cook until the water boils off−−about one hour. leaves only 4 cloves garlic. salt to the pot and bring to the boil. boned (rough) side facing up. Untie the pork loin and lay flat. Add enough olive oil to coat the bottom of the pan. Re−tie the roast with kitchen twine. When the water boils. Add about 1 Tbs. Spread generously with the herb mixture. so it's not boiling. lower the heat to medium. and continue cooking over medium heat and. garlic. Olive Oil Chop the herbs. or earlier in the day. Add enough olive oil to make the mixture into a paste. when the roast develops an nice crust all over. Porchetta 83 . and add just enough water to barely cover it. Olive Oil 3 1/2 Lb. You can do this the evening before you plan to serve the roast. Boneless loin of pork Salt 4 Tbs. but bubbling fairly briskly. remove to a warm platter and allow it to rest for approximately fifteen minutes. peeled 1 Bay leaf Salt & freshly ground black pepper 2 Tbs. skimming off any scum that rises to the surface. Put the roast in a heavy pot just large enough to accomodate it. either by hand or in a food processor.Porchetta 6 fresh Sage leaves 4 sprigs fresh Rosemary. then sprinkle generously with more freshly ground black pepper. salt & pepper.

Add the butter and cook over a slow fire. When the broth is absorbed add another 1/4 cup broth and let it evaporate. Place everything in a saucepan. then add the wine and 1/4 cup broth. celery and bacon. 1 carot. salt and pepper. Ragu Alla Bolognese 84 . carrot. Add a bit of tomato sauce.Ragu Alla Bolognese 1/3 pound of ground veal 1/3 pound of ground beef 1/4 pound bacon 1 tablespoon butter 1 onion. add the meats and mix well. 1 celery stalk 1/4 cup of red wine tomato sauce 1/2 cup broth milk salt and pepper Chop in fine pieces the onion. This sauce can be used on all types of pasta. Cover the meat with a bit of boiling milk and continue cooking until it has been absorbed.

Salt & pepper. and add capers in the last 15 minutes of cooking. Add tomatoes and simmer uncovered until mixture thickens.Ratatouille Nicoise 1/3 cup olive oil 2 or more cloves of garlic. drained & chopped Heat oil in large skillet. add garlic and onion. scrubbed 1 small eggplant 3 tablespoons flour 2 green peppers. chopped 1 large onion. cover and cook slowly − 1 hour. and saute. seeded & cut into strips 1 #2 can Italian plum tomatoes salt and pepper 1 tablespoon capers. Flour the pieces lightly. Slice the zucchini and peel & cube eggplant. Ratatouille Nicoise 85 . Add vegetables to the skillet. sliced 2 zucchini.

pre−heat the oven to 350 f. Before serving. finely chopped 1 carrot. beans and thyme. stir and allow the soup to stand−−off the heat−−until completely cool. Toast the bread until golden. peeled and finely chopped 6 − 8 Cups water (or a combination of chicken broth and water) 1 Tbs. return the soup pot to the stove and bring to the boil. finely chopped salt & freshly ground black pepper 4 − 1" thick slices Italian (preferrably Tuscan) bread 2 Cloves garlic. or ladle into individual soup dishes.Ribollita 1 Cup dried cannellini. cover and cook gently for about two hours. Savoy cabbage. and reserve. then remove. roughly chopped 1/4 Cup Extra Virgin Olive Oil 1 medium onion. When you're ready to cook. peeled and halved The day before you plan to prepare the soup. stirring often for another 5 to 10 minutes until the celery softens. Garnish each dish with approximately 1 Tbs. drain the beans and reserve. of the olive oil in a large saucepan set over low heat. Season to your taste with salt and pepper and bring to the boil. When the soup reaches the boil. soak the beans in about 1 quart of cold water for approximately 12 hours. great northern or navy beans 1 Lb. Add the onion and stir until it has become wilted. While the soup is simmering. Heat about 3 Tbs. then add the water (or water and broth). When the soup has cooked for two hours. Add the cabbage. about 5 minutes. of the remaining olive oil. Taste once again for salt and pepper and either pour the soup into a tureen to bring to the table. fresh thyme. then refrigerate. Add the tomato paste. crumble the bread roughly into the pot. finely chopped 1 Tbs. Cook. Ribollita 86 . reduce the heat to low. stirring to coat with the olive oil. the next day. tomato paste 1 stalk celery. rub with the garlic halves. stirring constantly to prevent sticking. celery and carrots.

melt butter or add 1/4 cup olive oil. Turn heat to high. Rice should be firm like putting or custard. Cook until garlic is golden. Add 1/4 cup chicken stock.Risotto A L'asparigi 2 cups Italian rice (Risotto Arborio) 1/2 cup salted butter. Cut asparagus into 1 inch diagonal pieces. On medium/high setting. Risotto A L'asparigi 87 . Place back on stove. cook asparagus (both cut & whole) uncovered for 3 minutes. Add onions and parsley. Rice should be sticky and no liquid should remain. will be used for garnish. salt & pepper to taste. add rice. Place rice on a serving dish and garnish with whole cooked asparagus spears. Add 3 ladles of hot chicken stock into rice. Cook until onion is transparent. Continue adding stock (3 ladles at a time) and stir until rice is tender. Put rice aside. leave 5−6 spears uncut. Continue cooking covered until tender. or 1/4 cup olive oil 2 Tablespoon dried parsley 1 whole red onion (chopped) 5−6 cups chicken stock 20 asparagus spears 1/4 cup olive oil 3 cloves garlic (minced) 8 Tablespoon parmigano cheese (grated) Rice Preparation: In a sauce pan. Asparagus Preparation: In a fry pan. add 1/4 cup olive oil and garlic. Final Preparation: Add asparagus to rice. add the cheese and stir. Add more cheese if desired. stir constantly until liquid is absorbed.

coarsely grated Heat the butter and oil in a large. Ladle 1/2 cup of stock into the rice. Risotto alla Parmigiana 88 . finely chopped 1 pound Arborio rice 6 cups chicken stock. and saute until soft. Add the rice. without browning. Add the onion. until it's all absorbed by the rice and the rice is al dente. until all the liquid is absorbed and the rice is almost dry. The rice should be very moist and creamy. Add more stock. stirring constantly. 1/2 cup at a time. and serve immediately.Risotto alla Parmigiana 2 tablespoons unsalted butter 2 tablespoons olive oil 1 medium onion. not crunchy. but not runny. and saute for 2 minutes until the rice is well−coated. and stir in the raw butter and the Parmagiano cheese. Remove from heat. the rice should be firm but tender. hot 2 tablespoons butter 3 ounces Parmagiano Reggiano cheese. Salt to taste. straight−sided saute pan or saucepan.

add the scallops and simmer for 5 minutes. Strain the sauce through a sieve. until the onion is translucent. or until the sauce is the consistency of heavy cream. Scallops In Creamy Pesto 89 .Scallops In Creamy Pesto 1 tbl. unsalted butter 1 clove of garlic − minced 1 small onion−diced 1/4 cup dry white wine 1/2 cup fish or chicken stock 1 tbl. Simmer rapidly for about 10 minutes. Add the half−and−half to the poaching liquid and bring the sauce to a boil. remove the scallops from the pan and keep warm. Stir in the wine. fresh basil− minced 1 lb. or until they are no longer opaque. and basil. Add the garlic and onion and cook about 5 minutes. Using a slotted spoon. stock. large scallops 1/3 cup half−and−half Melt the butter in a large skillet over medium heat. Combine the sauce and scallops and toss to coat.

Combine bread crumbs. cleaned and shelled 2 cups bread crumbs 2 cloves of garlic−minced 2 tbls. oil. Cut lemon into wedges and serve shrimp with lemon wedges. Pour chicken broth around shrimp. oregano and paprika in a medium bowl. and mix together well. Place a portion of the bread crumb mixture on top of each shrimp. Shrimp Oreganato 90 . Place in oven and bake for 15−20 minutes until done.Shrimp Oreganato 2 lbs. parsley. Transfer shrimp to serving plates and pour a little of the juice from the baking pan on top. garlic. paprika 1 teaspoon oregano 1/4 cup olive oil 2 cups chicken broth 2 lemons Pre−heat oven to 375 degrees. of parsley 1 tsp. making sure not to cover shrimp and wash away bread crumb mixture. medium shrimp. Butterfly shrimp and place face up in a baking pan.

When the vegetables have cooled. and place in a large ceramic or glass container large enough to hold them and the added liquid. Carrots. peeled and sliced 1 Med. then add three cups of the vinegar. divide the vegetables and brine among several canning jars and refrigerate. Pickling Spices 3 − 4 Cups White Vinegar Prepare the vegetables. then add the salt. refrigerated. add equal parts of water and vinegar to cover. washed and sliced 24 Cipolline or pearl onions. If you care to. bunch of Celery.Sottoaceti 1 Head Cauliflower. The Sottoaceti is ready to eat after four to five days. sugar and pickling spices. reserving the last cup. Allow the mixture to steep for about five minutes to blanch the vegetables slightly. If the resulting brine doesn't cover the vegetables completely. Sottoaceti will keep for at least a month. then remove from the heat and pour three cups of the solution over the vegetables. Stir to disolve the salt and sugar. Salt 1/2 − 1 Tbs. cover the container and refrigerate. Bring 4 Cups of water to the boil. peeled 12 Cloves of Garlic. peeled 3 − 4 Cups water 2 − 3 Tbs. cored and broken into florets 4 Med. Sugar 2 Tbs. Sottoaceti 91 .

Arrange spaghetti and shrimp on a platter and serve. Taglinini. Drain spaghetti (do not rinse) and add it to the skillet containing the shrimp and spaghetti sauce. tomato sauce 1 dry hot red chili pepper. chili pepper and heat to a light boil. Add shrimp and cook for 2 minutes. or Linguine 10 oz. Salt to taste. medium heat olive oil in a heavy skillet or cast iron frying pan. curry powder. stir in tomato sauce. pour cream. stirring lightly to mix. peeled and de−veined 4 tbs. red bell pepper.Spaghetti E Scampi 1 lb. Cook for 1 minute over medium heat. Drain in a separate skillet. Add shrimp. Italian Spaghetti. Shrimp. extra virgin olive oil 1 tbs. bell pepper and cook for 2 minutes. seeded and diced Salt to taste Cook spaghetti in a large pot of boiling salted water until al dente (cooked just right). Spaghetti E Scampi 92 . Meanwhile. Curry powder 1 lg. turning once. crushed 1 cup heavy cream 1 tbs.

nutmeg 1/2 cup marsala 3 tbsp. Place the whites in a stainless steel bowl at room temperature. Remove to ice bath and cool while whisking. scoop into balls and garnish with crushed amaretti cookies. Add sugar and nutmeg to eggs and beat. dark rum 1−1/2 cup heavy cream Separate the eggs and place the yolks in the top part of a double boiler. Place into ice cream machine and chill according to manufacturer's instructions. Spumone Di Zabaglione 93 . well covered. Place in freezer. Beat the cream to soft peaks and fold egg mixture into whites. When ready to serve. Beat until frothy and foamy and quite firm. about 2 to 3 minutes.Spumone Di Zabaglione 6 eggs 1/2 cup sugar 1/2 tsp. off the heat. Add marsala and rum and place over double boiler. until it forms ribbons.

lard or 3 tablespoons oil 1 clove garlic red pepper (optional) 1 tablespoon parsley. rib roast (4 steaks or club steaks) 2 oz. Place steak in sauce and cook in 300F oven for 15 to 20 minutes. Stir occasionally and then add salt and pepper to taste. In another pan saute steaks in oil until brown on both sides. Garnish with parsley. chopped fine 1 teaspoon salt freshly ground tomatoes (Italian plum) 1/4 cup dry red wine 2 tablespoon oil Chop the lard and garlic very fine.Steak Alla Pizzaiola 2 lb. add tomatoes. Brown in a frying pan. Steak Alla Pizzaiola 94 . add wine. Cook slowly for 15 minutes. 1 glass of water.

pinch of salt. In a medium saucepan. cheese.Straciatella 2 eggs 4 teaspoons finely grated Parmesan cheese a pinch of kosher salt. Serve immediately. Remove from the heat or. Pour the egg mixture through the colander. to taste In a small bowl. Remove the colander and stir the soup once or twice. stemmed and leaves cut across into narrow strips. Place a colander with widely spaced holes over the boiling stock. the nutmeg. optional freshly ground black pepper. and flour try not to get the eggs at all frothy. Remove from the heat and season with salt and pepper. Straciatella 95 . NOTE: Use a pot that is large enough to hold the colander over the stock without actually touching it. plus 1−1/2 teaspoons a pinch of freshly grated nutmeg 1 tablespoon all−purpose flour 4 cups chicken stock or beef stock 1 pound spinach or Swiss chard. bring the stock to a boil. if using the greens. stir together the eggs. so that the egg can flow freely into the soup to form the strings. lower the heat and stir them in just to heat through.

reserving most to coat peppers with. so that they lay flat on counter. cans roasted peppers 1 cup seasoned breadcrumbs 8 oz. keeping as much filling inside as possible. fry peppers until golden. Open peppers. Sprinkle with small amount of breadcrumbs.Stuffed Roasted Peppers 4 − 7 oz. Add minced garlic. turning once to brown evenly. shredded fontina cheese. egg. and grated romano cheese. Roll up peppers. splitting in one side. then dredge in flour. Stuffed Roasted Peppers 96 . When hot. parsley. then seasoned bread crumbs and set aside. Sprinkle with salt and pepper and serve. chopped fine Salt and pepper Flour and beaten eggs (enough to dredge peppers in) Olive oil to fry peppers in Drain peppers and rinse with water. shredded fontina cheese 3 cloves minced garlic 1/4 cup imported grated romano cheese A few sprigs of fresh parsley. Heat olive oil on medium−high heat in frypan.

grated In a small bowl. set aside In a medium bowl. set aside. beat the egg whites until stiff. combine the coffee and grappa. Tiramisu 97 . In a large bowl. Refrigerate tiramisu for 4 hours before serving with grated chocolate. Gently fold the egg whites into the cheese mixture. Place half of the biscuits in the bottom of a 10−inch square baking dish or larger serving plate. separated 1/2 cup sugar 8 ounces Marscapone cheese 24 Savoiardi biscuits 1 ounce sweet chocolate. Sprinkle with half of the coffee mixture. Add the marscapone and blend.Tiramisu 4 tablespoons espresso coffee 1 tablespoon Grappa 3 eggs. Cover with half of the cheese mixture. and repeat process. beat the egg yolks together with the sugar until thick and lemon−colored.

Tomato Bruschetta
1 Loaf Italian bread, halved lengthwise then cut crosswise diagonally, into 1−in slices 1 Garlic clove; minced 2 Tablespoon Olive oil 2 Large Tomatoes; peeled, seeded, and chopped 1/4 Teaspoon Salt 1/4 Teaspoon Pepper 1/2 Cup Chopped fresh basil Toast the bread under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve.

Tomato Bruschetta

98

Tonno In Padella
1/2 ounce dried porcini mushrooms 2 garlic cloves 2 tbls. of parsley − chopped dash of marjoram 6 anchovy fillets 1 tbl. capers 6 tbls. olive oil 1 tbl. flour 1/4 cup of white wine Salt dash of black pepper 4 tuna steaks − skinned Juice of 1/2 lemon Soak the porcini in hot water for about an hour. Add the garlic, parsley, marjoram, anchovies and capers and chop together woith the mushrooms. Heat the oil and the parsley mixture in a large saute pan and saute for a few minutes. Blend in the flour, cook for about 1 minute and then pour in the wine. Boil a few minutes while stirring. If the sauce is to thick add a little hot water. Add salt and pepper. Rinse and dry tuna steaks and lay them in the pan in a single layer. Cook for 2 or 3 minutes, depending on their thickness, then turn the steaks over and continue to cook until no blood comes to the surface; test to see if steaks are done, ladle sauce over steaks.

Tonno In Padella

99

Torta Di Spinaci
10 oz. spinach, blanched 1 minute, drained, dried and chopped 2 cups all purpose flour, extra for kneading dough 1/2 cup unsalted butter(4 oz.) 1 egg yoke plus 3 whole eggs, beaten 3 tbs milk 1/4 cup golden raisins, soak 30 minutes in water, drain 3/4 cup heavy cream 1/2 cup grated Parmesan cheese salt and ground pepper 2 1/2 tbs (1 oz.) Pine nuts To make dough by hand: Pour flour into a bowl, add salt and the butter. Using fingertips, work the butter into flour until a crumbly dough forms. Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in plastic wrap and refrigerate for 1 hour. Food processor dough: Combine flour and salt in the work bowl and using metal blades process briefly to mix. Add butter and process until the ingredients resemble course meal. Next add egg yoke and milk and process until dough forms a ball around the blades. Remove dough, shape to ball, wrap in plastic wrap and refrigerate for 1 hour. Pre−heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan with a removable bottom and then dust with flour. Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan. Line the prepared pan with the pastry dough and trim. In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour into the pastry−lined tart pan and top with the pine nuts. Bake in oven until it is golden, about 40 minutes. Remove, let cool slightly and then transfer to a serving dish. Serve Torta luke warm or cool.

Torta Di Spinaci

100

still in bunches. Torzelli 101 . Drop chicory into water and cook until tender. In a 12− to 14−inch saute pan. heat olive oil until smoking. Remove to paper towels and season with salt. Fry chicory. Drain well on towels. pepper and lemon zest. until quite brown and crispy. Remove and refresh in cold water bath. salt. chicory heads.Torzelli 8 sm. still in each bunch 1/2 cup virgin olive oil Kosher salt Freshly ground black pepper Zest of 2 lemons Bring 6 quarts water to boil and add 2 tbsp. 4 to 5 minutes.

this should take about 5 minutes. followed by the breadcrumbs to coat. To serve. beaten 2 cups dry breadcrumbs 4 ounces butter or oil 6 ripe tomatoes. Veal Scaloppine 102 . combine the tomatoes with the basil and olive oil.Veal Scaloppine 6 veal scallops. chopped 3 tablespoons fresh basil 2 tablespoons olive oil Dip each scallop into the beaten eggs. place tomatoes on warm or room temperature breaded scallops. seeded. Drain on paper towels. In a bowl. about 5 ounces each 2 eggs. Heat butter in a skillet. then repeat on other side. peeled. Fry each scallop until golden.

add clams and simmer 3 minutes longer. Serve clam sauce hot over cooked spaghetti or other pasta and top with Parmesan cheese. add parsley. simmer uncovered 10 minutes. Reduce heat. White Clam Sauce 103 . Remove from heat.White Clam Sauce 2−7 1/2 cans minced clams 4 cloves garlic. add garlic and saute until golden. minced or chopped 1/4 cup butter or margarine 1/4 cup olive oil 3 tbls. slowly heat the olive oil and butter. salt and bring to a boil. Set aside. chopped parsley Grated Parmesan cheese 1 Teaspoon salt Drain clams. Stir in clam liquid. This sauce will cover about 1/2 pound of spaghetti or other pasta. saving 3/4 cup clam juices. In a skillet.

3. basil. Zucchini Lasagna 104 . Serve this Lasagna recipe with french bread and have additional Parmesan cheese at the table. chopped ground pepper optional: 1/4 cup red wine 1. cut in half or cook whole in a large covered pot with 1 to 2 inches of water. baking pan. cooked 1 16 oz. touch of pepper and mix well. garlic and onion is a large heavy skillet or cast iron frying pan until beef is done. Top with parmesan cheese and cover with foil. Arrange a first layer of noodles so the ends hang over both sides of the pan. chopped or minced 1 sm. 2. These will be folded back−over the top on the final layer. mushrooms. Simmer 45 to 50 minutes. mozzarella cheese. a layer of mozzarella cheese. Add sauce. thyme 1/4 cup fresh basil. Repeat. keep warm. lasagna noodles. lean ground beef 1/2 tsp. Drain. Meanwhile.) stewed tomatoes 3 or 4 lg. add a layer of the cooked zucchini. shredded 3/4 Cup chopped onion 4 to 6 cloves garlic. oregano. Next. fold the ends of the pasta from the first layer over the top and add more sauce. drain and cut lengthwise into 1/4 inch slices. uncover and bake until brown. saute ground beef. can (1 lb. can tomato paste 1/2 cup sliced mushrooms 1 lb.Zucchini Lasagna 1 lb. oregano 1/4 tsp. Boil gently for about 5 minutes. 4. Cook lasagna noodles according to package directions or until tender but still firm. Grease a 9" x 13" or larger. thyme. Bake at 350 degrees for about 35 to 40 minutes. zucchini grated parmesan cheese 1/2 lb. a layer of lasagna sauce. To prepare Zucchini for this recipe. approximately 10 minutes. For the top layer. to make lasagna sauce. wine or 1/4 cup water.

Pour the olive oil. plus 2 tablespoons water into a large baking dish. Bake for 20 minutes. Preheat oven to 350 degrees F. Season with salt and pepper. Using a melon baller. Fill zucchini boats with mixture. In a small bowl. or until tender. Zucchini Ripiene Al Prosciutto 105 . and ham. Remove ends and cut zucchini in half.Zucchini Ripiene Al Prosciutto 6 medium zucchini 3 eggs 5 to 6 tablespoons dry breadcrumbs 3 tablespoons freshly grated Parmesan 1 tablespoon butter. melted 6 ounces Prosciutto. cheese. Transfer mixture to a small skillet and cook until no liquid remains. Reserve zucchini for another purpose. scoop out center of the 12 zucchini boats. Let cool. Stir in the breadcrumbs. Mix well. butter. cut into strips Salt and pepper 2 tablespoons olive oil Steam the whole zucchini for approximately 8 minutes. beat the eggs.

In it toast the slivers of garlic until brown around the outside. Cut the garlic heads in half across and remove the papery outer skin. 4. sliced very thin 1. 5. Add the chicken stock. Peel all the garlic completely. basil. Heat the olive oil in a large saucepan and saute the onions. 6 Ladle the soup into bowls and garnish with roasted garlic slivers.Zuppa d'Aglio 3 heads Garlic. chopped 5 Sprigs thyme leaves. Reduce to a rapid simmer and cook for about an hour and 15 minutes. celery. Add the whipping cream. Return the puree to the soup and restore the boil. garlic−buttered slice of French bread on top. cut up 1 Cup White wine. along with enough broth to ease things along. pepper and Tabasco. and puree them in a blender or food processor. Strain out the solids from the soup. Add the wine and bring to a boil. Sprinkle in the flour and stir the pot thoroughly. and the potato. Put these cut side down on a very hot surface − a griddle or black iron skillet − until they're black. 1/2 gallon water. salt. fresh 1/4 Cup Olive oil 1 Medium Onion. Float a toasted. 3. Zuppa d'Aglio 106 . Whisk about the pot well and bring to a boil. fresh 2 Teaspoon Salt 1 Teaspoon White pepper 1/2 Teaspoon Tabasco 1 Teaspoon Extra virgin olive oil 2 Garlic cloves. peeled and cut up 1 Cup Whipping cream 10 Basil leaves. thyme. Heat the extra virgin olive oil in a skillet very hot. cut up 2 Celery ribs. 2. and the garlic until lightly browned at the edges. dry 1/4 Cup All−purpose flour 1 Gallon Chicken stock 1 Medium Potato. but don't let it brown. fresh.

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